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Texas Pepper Belly Pete chili recipe served in a cast iron pot with beef, jalapenos, cheese, and onions
Vicky Sharma

Best Texas Pepper Belly Pete Chili Recipe (Easy & Authentic)

A bold, authentic Texas-style chili made with tender beef, rich spices, and slow-simmered flavor. This Texas Pepper Belly Pete Chili Recipe is easy, hearty, and perfect for game day or cozy dinners.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Texan
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

Main Ingredients
  • 2 lbs beef chuck cut into small cubes
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 4 cloves garlic minced
Spice Blend
  • 2 tbsp chili powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp cayenne pepper adjust to taste
  • Salt and black pepper to taste
Liquids & Flavor Boosters
  • 2 tbsp tomato paste
  • 2 cups beef broth low sodium
  • 1 tbsp apple cider vinegar
Optional Ingredients (Recommended)
  • 1 tsp cocoa powder
  • 1 small piece dark chocolate

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife & cutting board

Method
 

Brown the Beef
  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add beef in batches and sear until browned on all sides. Remove and set aside.
Cook the Aromatics
  1. In the same pot, sauté chopped onion until soft. Add minced garlic and cook for 30 seconds.
Add Tomato Paste
  1. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
Bloom the Spices
  1. Add chili powder, smoked paprika, cumin, oregano, cayenne, salt, and pepper. Stir for about 1 minute until fragrant.
Simmer the Chili
  1. Return beef to the pot. Add beef broth, apple cider vinegar, and optional cocoa powder. Bring to a gentle simmer.
Cook Low & Slow
  1. Cover partially and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and chili thickens.
Finish & Adjust
  1. Taste and adjust seasoning. Add dark chocolate (optional) for extra depth and stir until melted.
Serve Hot
  1. Serve warm with your favorite toppings.

Video

Notes

  • Do not overcrowd the pan while browning beef; it prevents proper searing.
  • Avoid adding too much tomato. Texas chili uses minimal tomato.
  • Let chili rest for 10–15 minutes before serving for better flavor.
  • Tastes even better the next day after flavors develop.