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Pepper Belly Pete Chili (Copycat Recipe)

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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 8

Ingredients
  

  • Meat & Base
  • 2 lb ground beef 80/20 recommended
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • Beans & Tomatoes
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can tomato sauce
  • 2 15 oz cans kidney beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • Seasonings
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper adjust to taste
  • 1 teaspoon black pepper
  • 1½ teaspoons salt adjust at the end
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 tablespoon cocoa powder or dark chocolate optional
  • Liquids
  • 1½ cups beef broth
  • 1 tablespoon Worcestershire sauce

Instructions
 

  • Heat olive oil in a large heavy-bottomed pot over medium heat.
  • Add onion and cook until soft and lightly golden.
  • Stir in garlic and cook for 30 seconds until fragrant.
  • Add ground beef and break it up well.
  • Cook until fully browned and slightly crispy in spots.
  • Sprinkle chili powder, cumin, smoked paprika, cayenne, salt, pepper, onion powder, and garlic powder over the meat.
  • Stir continuously for 1–2 minutes to bloom the spices.
  • Stir in crushed tomatoes and tomato sauce.
  • Add kidney beans and pinto beans.
  • Pour in beef broth and Worcestershire sauce.
  • Add sugar and cocoa powder if using.
  • Bring to a gentle boil.
  • Reduce heat to low and simmer partially covered for 60–90 minutes, stirring every 10–15 minutes.
  • Taste and adjust salt and heat as needed.
  • Add a splash of broth if chili becomes too thick.
  • Simmer an additional 10 minutes before serving.

Notes

Browning the beef well is essential for deep flavor.
Low-and-slow simmering creates thick, restaurant-style chili.
Cocoa powder adds richness without sweetness.
Chili tastes even better the next day after resting.
Store refrigerated up to 4 days or freeze up to 3 months.
Reheat gently on the stovetop, adding broth if needed.