Pepper Belly Pete Chilli Recipe

Pepper Belly Pete Chilli is a rich, hearty bowl of slow-simmered comfort packed with tender beef, beans, tomatoes, and warming spices. The texture is thick and spoonable, with a bold smoky flavour and just enough heat to keep every bite interesting. It is an easy recipe that suits beginners and experienced cooks alike. Allow around 1 hour 30 minutes from start to finish for the best flavour and consistency.

Ingredients

For the Chilli Base

• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, diced
• 1 green pepper, diced
• 500g beef mince
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 250ml beef stock

For the Seasoning

• 2 tsp chilli powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp soft brown sugar
• 1 tsp sea salt
• ½ tsp black pepper

To Finish

• 1 x 400g tin kidney beans, drained
• 1 tbsp dark chocolate, finely chopped (optional)
• Juice of ½ lime
• Fresh coriander, chopped

How to Make Pepper Belly Pete Chilli Recipe

• Prepare the hob: Place a large heavy-based pan over medium heat. Add the oil and allow it to warm for 30 seconds.
• Cook the vegetables: Add the onion, garlic, and diced peppers. Fry gently for 8 to 10 minutes until softened and fragrant.
• Brown the mince: Add the beef mince and cook for 8 minutes, breaking it up with a wooden spoon until browned with no pink remaining.
• Add the flavourings: Stir in the tomato purée, chilli powder, paprika, cumin, oregano, sugar, salt, and pepper. Cook for 2 minutes so the spices release their aroma.
• Build the sauce: Pour in the chopped tomatoes and beef stock. Stir well and bring to a gentle simmer.
• Slow cook: Reduce the heat to low, cover loosely, and simmer for 45 minutes. Stir occasionally so nothing catches on the bottom.
• Add the beans: Stir in the drained kidney beans and cook uncovered for a further 20 minutes until the chilli is thick and glossy.
• Finish the dish: Stir in the chopped dark chocolate if using, then add lime juice. Taste and adjust seasoning if needed.
• Serve: Spoon into warm bowls and scatter with fresh coriander before serving.

Tips

How do I make the chilli thicker?

Simmer uncovered for the final 15 to 20 minutes. This allows excess liquid to evaporate and gives a richer texture.

How can I make it less spicy?

Reduce the chilli powder to 1 teaspoon and serve with sour cream or yoghurt to soften the heat.

Why add chocolate?

A small amount deepens the flavour and adds richness without making the chilli taste sweet.

Can I use turkey or chicken mince?

Yes, both work well. You may need a little extra seasoning as they are leaner than beef.

Serving Suggestions

• Steamed rice
• Warm cornbread
• Baked potatoes
• Tortilla chips
• Sour cream and grated cheese

Storage

Room Temperature

Do not leave the chilli out for more than 2 hours. Cool promptly before storing.

Refrigerator

Keep in an airtight container for up to 4 days. Reheat thoroughly until piping hot.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 385 kcal
• Carbohydrates: 24g
• Protein: 29g
• Fat: 18g
• Saturated Fat: 7g
• Sodium: 720mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Pepper Belly Pete Chilli Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A thick, hearty chilli made with beef mince, beans, tomatoes, and warming spices. Perfect for family dinners and batch cooking.

Ingredients

• 2 tbsp vegetable oil

• 1 large onion, chopped

• 2 garlic cloves, crushed

• 1 red pepper, diced

• 1 green pepper, diced

• 500g beef mince

• 2 tbsp tomato purée

• 400g chopped tomatoes

• 250ml beef stock

• 2 tsp chilli powder

• 1 tsp smoked paprika

• 1 tsp cumin

• 1 x 400g tin kidney beans

• 1 tbsp dark chocolate (optional)

• Juice of 1/2 lime

• Fresh coriander

Directions

• Heat oil in a large pan over medium heat.
• Cook onion, garlic, and peppers until softened.
• Add beef mince and brown well.
• Stir in tomato purée and spices.
• Add tomatoes and stock, then simmer gently for 45 minutes.
• Add kidney beans and cook for 20 minutes more.
• Stir in chocolate and lime juice.
• Serve hot with coriander.

Notes

• Make a day ahead for deeper flavour.
• Freeze in portions for easy meals.
• Adjust chilli powder to taste.