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Pepper Belly Pete Chili

Pepper Belly Pete Chili is a hearty, slightly spicy chili packed with protein-rich ingredients and bold flavors, perfect for family dinners or game day gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 2 cans 15 oz each kidney beans, drained and rinsed
  • 1 can 28 oz crushed tomatoes
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper optional, for heat
  • Salt and pepper to taste
  • 1 tbsp olive oil
  • 1 cup beef broth

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board
  • Knife

Method
 

  1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat to sauté aromatics.
  2. Add 1 onion and 1 bell pepper and cook for 5 minutes until softened, stirring occasionally.
  3. Add 1 lb ground beef and cook over medium heat until browned, about 8 minutes, stirring often.
  4. Stir in 2 cloves minced garlic, 2 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper and cook for 1 minute until fragrant.
  5. Add 2 cans (15 oz each) kidney beans, 1 can (28 oz) crushed tomatoes, and 1 cup beef broth to the pot.
  6. Season with salt and pepper to taste and bring the chili to a gentle boil over medium-high heat.
  7. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
  8. Adjust heat by adding more cayenne pepper or chili powder if desired, then ladle into bowls and serve hot.

Notes

For deeper flavor, let the chili sit for a few hours or overnight; it will taste even better!