Some chili recipes are good. This one has actual hardware to prove it. The Pepper Belly Pete Award-Winning Chili Recipe first took first place at a Texas state cook-off back in 2006 -judged by real Texas chili representatives, no less -and it’s reportedly kept winning cook-offs for two decades since.
That’s not a coincidence. This is a deep, meaty, slow-simmered chili built on a double dose of ground beef and hot breakfast sausage, loaded with fresh jalapeños and garlic, and rounded out with a finishing splash of hot sauce that ties the whole pot together.
If you’ve been searching for a chili recipe that actually deserves a blue ribbon, this is the one to bookmark. Let’s get into what makes it a repeat champion.
What Is Pepper Belly Pete’s Award-Winning Chili and Why Do Fans Love It?
This is a Texas-style chili, which means it’s thick, meat-forward, and built for depth rather than heat alone. Unlike bean-heavy Midwestern chilis, this recipe leans on ground beef and hot breakfast sausage as its backbone, with canned chili starter (Bush’s Chili Magic) folded in near the end to add body and a slightly sweet, slow-cooked richness without hours of extra simmering.
What makes fans genuinely loyal to this one is the layering. Fresh jalapeños and garlic bring brightness up front, Hatch green chili adds a smoky Southwestern note, and a full 3 ounces of chili seasoning builds a deep savory backbone. Compared to a typical ground beef chili, this version tastes like it’s been simmering all day -because in the best version, it has. It’s the kind of chili that wins cook-offs precisely because it doesn’t taste like it came from one pot on a random Tuesday, even though it did.
The Nostalgic History Behind Pepper Belly Pete’s Award-Winning Chili
This recipe’s story starts in 2006, the first year its creator, known online as Pepper Belly Pete, ever entered a chili cook-off. The competition was hosted by the State of Texas and judged by official Texas representatives -about as legitimate a chili proving ground as it gets. The recipe took first place that year, and according to Pete, it’s continued winning cook-offs for the twenty years since.
What’s notable is how little the formula has needed to change. While chili trends have shifted over the decades -some cooks chasing extreme heat, others going bean-heavy or vegetarian -this recipe has stuck to its original approach: real ground meat, fresh aromatics, and a canned chili starter for body. It’s a reminder that competition chili doesn’t need to reinvent itself every year. Sometimes the winning formula is just the one that already works.
Key Ingredients That Give This Chili Its Signature Flavor
Ground Beef + Hot Breakfast Sausage: The combination is what sets this chili apart from a standard ground beef version. The hot breakfast sausage -specifically Jimmy Dean -adds a peppery, slightly sweet spice that plain chili powder can’t replicate, and it’s added undrained so none of that rendered fat and flavor is lost.
Fresh Jalapeños and Garlic: Nine cloves of garlic and three fresh jalapeños form the aromatic core, giving the chili a bright, sharp edge that balances the richness of the meat.
Hatch Green Chili: A smoky, mild Southwestern chili that adds complexity without overwhelming heat.
Williams Original Chili Seasoning: A specific, concentrated seasoning blend that does a lot of the heavy lifting on flavor depth -this isn’t a recipe built around a simple packet of taco seasoning.
Bush’s Chili Magic (Campfire Style): Stirred in near the end, this canned chili starter adds thickness and a slow-cooked flavor shortcut.
A Splash of Hot Sauce: Added off-heat at the very end, this final touch wakes up all the other flavors right before serving.
Pepper Belly Pete’s Chili Recipe -Ingredient List
| Ingredient | Quantity | Notes & Substitutions |
|---|---|---|
| Ground beef | 3 lbs | 80/20 blend recommended for flavor |
| Jimmy Dean hot breakfast sausage | 1 lb | Regular breakfast sausage works if you want less heat |
| Tomato paste | 6 oz | Standard canned tomato paste |
| Large onion, chopped | 1 | Yellow or white onion both work well |
| Fresh jalapeños, chopped | 3 | Remove seeds/ribs for a milder chili |
| Garlic cloves, chopped | 9 | Pre-minced jarred garlic (3 tbsp) works in a pinch |
| Hatch green chili | 4 oz | Canned diced green chilis (like Ortega) are a solid substitute |
| Flavored thyme Southern seasoning | 2 tbsp | This is the creator’s own blend -substitute a favorite all-purpose Southern or Cajun-style seasoning |
| Williams original chili seasoning | 3 oz | A specific seasoning line; substitute a high-quality chili seasoning packet if unavailable |
| Diced tomatoes | 44 oz | Two 22 oz cans, or three 14.5 oz cans |
| Tomato sauce | 44 oz | Two 22 oz cans |
| Bush’s Chili Magic, campfire style | 3 cans | Look for it near canned beans/chili starters; another Chili Magic flavor can work in a pinch |
| Hot sauce (to taste) | 1 splash | The creator uses his own “Zippy Zap” hot sauce -any favorite hot sauce works |
Tools You Need to Make This Award-Winning Chili at Home
- 12-quart stockpot (essential for this batch size)
- Wooden spoon or heat-resistant spatula
- Sharp chef’s knife
- Cutting board
- Can opener
- Measuring spoons and cups
- Ladle for serving
Prep Time: 20 minutes Cook Time: 2 hours (minimum), 2.5 hours for best results Total Time: ~2 hours 20 minutes to 2 hours 50 minutes Servings: 12–14
Steps to Make Pepper Belly Pete’s Award-Winning Chili
Step 1 -Brown the Beef
In a 12-quart pot, brown the ground beef over medium-high heat, breaking it apart as it cooks. Drain the excess fat once fully browned.
Step 2 -Add the Sausage
Add the hot breakfast sausage directly to the pot with the beef. Unlike the beef, do not drain the sausage -its fat carries a lot of flavor into the final chili.
Step 3 -Add Tomato Paste
Stir in the tomato paste, breaking it up so it distributes evenly. Let it cook alongside the meat until the sausage is fully cooked through -this step toasts the tomato paste slightly and deepens its flavor.
Step 4 -Add Vegetables and Seasonings
Once the sausage is fully cooked, add the chopped onion, jalapeños, garlic, Hatch green chili, Southern seasoning, and chili seasoning. Stir well and cook for about 5 minutes, until the vegetables begin to soften.
Step 5 -Simmer the Base
Pour in the diced tomatoes and tomato sauce, stirring to combine. Cover and simmer on low for a minimum of 1 hour. For best results, simmer for the full 1.5 hours to let the flavors fully develop.
Step 6 -Add the Chili Magic
Stir in the Bush’s Chili Magic campfire style. Cover and continue simmering for an additional 30 minutes.
Step 7 -Finish and Serve
Remove from heat and stir in a splash of hot sauce to taste. Ladle into bowls and serve hot.
Pro Tips for Getting This Award-Winning Chili Just Right
1. Don’t skip draining the beef but keep the sausage fat
This contrast matters -draining the beef keeps the chili from turning greasy, while the undrained sausage fat carries seasoning and richness through the entire pot. Reversing this step changes the texture and flavor balance significantly.
2. Let the tomato paste cook with the meat
Many home cooks add tomato paste at the end, but cooking it alongside the meat here allows it to caramelize slightly, which deepens the overall flavor instead of leaving it tasting raw or overly acidic.
3. Respect the simmer time
One hour is the floor, not the goal. The original competition version simmered for 1.5 hours before the Chili Magic went in -that extra 30 minutes is where the meat fully tenderizes and the flavors marry. Rushing this step is the most common way home cooks end up with a thinner, less developed chili.
4. Add the hot sauce at the very end
Cooking hot sauce for a long period mutes its brightness. Adding it off-heat, right before serving, preserves its sharp, wake-up-your-taste-buds kick.
5. Taste and adjust before serving
Because the seasoning blends used here vary in salt content, always taste the chili after the final simmer and adjust salt or heat before ladling it out.
6. Use a heavy-bottomed pot
A 12-quart stockpot with a thick base prevents scorching during the long simmer, especially once the thicker Chili Magic is stirred in.
Easy Variations to Customize This Award-Winning Chili
This recipe holds up well to small tweaks depending on your crowd:
Milder Version: Remove the seeds and ribs from the jalapeños, use mild Hatch green chili, and skip the hot sauce finish for a family-friendly version that keeps all the depth without the heat.
Bean-Added Version: While the original is bean-free, stirring in a can of drained pinto or kidney beans during the last 30-minute simmer adds heartiness and stretches the batch further.
Smokier Version: Add a teaspoon of smoked paprika or a chopped chipotle in adobo along with the other seasonings for a deeper, smokier profile.
Slow Cooker Version: Brown the meats on the stovetop first, then transfer everything to a slow cooker on low for 4–5 hours for a hands-off approach.
Best Ways to Serve This Award-Winning Chili in Your Meals
This chili is hearty enough to be the main event, but it’s also endlessly adaptable across a meal spread. Here are the best ways to put it to use:
Classic Cook-Off Style: Serve it straight in a bowl topped with shredded cheddar, a dollop of sour cream, and sliced green onions. This is the presentation that wins ribbons -simple, letting the chili itself do the talking.
Loaded Chili Bar: Set out toppings like diced avocado, pickled jalapeños, crushed tortilla chips, shredded Monterey Jack, and lime wedges, and let everyone build their own bowl. This works especially well for game-day gatherings, since the chili holds its texture well sitting in a slow cooker on warm.
Over Rice or Baked Potatoes: Ladle a generous portion over steamed white rice or a split baked potato for a filling, stretch-the-batch meal that turns this chili into an entirely different dinner.
Chili Dogs or Chili Cheese Fries: Spoon it over grilled hot dogs or a pile of crispy fries with melted cheese for a backyard cookout favorite that uses up leftovers fast.
Cornbread Pairing: Serve alongside warm, slightly sweet cornbread to soak up the sauce -the classic Texas pairing, and for good reason.
Chili Mac: Stir cooked elbow macaroni directly into leftover chili for a quick, comforting one-bowl dinner that feeds a crowd without much extra effort.
Freezer Meal Prep: Portion into individual containers for grab-and-go lunches throughout the week -this chili reheats beautifully and often tastes even better the next day.
You should also try our Zatarain’s Red Beans and Rice Recipe. It’s another satisfying, seasoned dish that pairs well with chili for a delicious Southern-inspired meal, If you love hearty, flavorful comfort food.
How to Store and Reheat This Award-Winning Chili
Refrigerator: Store cooled chili in an airtight container for up to 5 days. The flavor actually improves after a day or two as the seasonings continue to meld.
Freezer: Freeze in individual portions or a large freezer-safe container for up to 3 months. Leave a little headroom in the container, since chili expands slightly as it freezes.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through -add a splash of water or broth if it’s thickened too much in the fridge. Microwave reheating works too; cover and heat in 60-second intervals, stirring between each.
Nutrition Facts and Dietary Notes for This Award-Winning Chili
Per serving (based on 12 servings):
| Calories | ~380 kcal |
| Protein | ~24g |
| Fat | ~24g |
| Carbohydrates | ~16g |
| Sodium | ~980mg |
Gluten-Free: Likely, but always check labels on the chili seasoning packet and Chili Magic, since some blends include gluten-based fillers.
Dairy-Free: Yes, as written -dairy only enters via optional toppings like cheese or sour cream.
Keto / Low-Carb: Moderately keto-friendly at ~16g carbs per serving; can be lowered further by using fewer canned tomato products.
High-Protein: With 24g of protein per serving, this is a satisfying, protein-forward comfort meal.
Note: Nutritional values are estimates and will vary based on specific brands and portion sizes used.
Pepper Belly Pete Award Winning Chili Recipe
Ingredients
Method
- In a 12-quart pot, brown the ground beef over medium-high heat, breaking it apart as it cooks. Drain the excess fat once fully browned.
- Add the hot breakfast sausage directly to the pot with the beef. Unlike the beef, do not drain the sausage -its fat carries a lot of flavor into the final chili.
- Stir in the tomato paste, breaking it up so it distributes evenly. Let it cook alongside the meat until the sausage is fully cooked through -this step toasts the tomato paste slightly and deepens its flavor.
- Once the sausage is fully cooked, add the chopped onion, jalapeños, garlic, Hatch green chili, Southern seasoning, and chili seasoning. Stir well and cook for about 5 minutes, until the vegetables begin to soften.
- Pour in the diced tomatoes and tomato sauce, stirring to combine. Cover and simmer on low for a minimum of 1 hour. For best results, simmer for the full 1.5 hours to let the flavors fully develop.
- Stir in the Bush’s Chili Magic campfire style. Cover and continue simmering for an additional 30 minutes.
- Remove from heat and stir in a splash of hot sauce to taste. Ladle into bowls and serve hot.
Video
Notes
Twenty years of cook-off wins is a pretty strong endorsement, and after making this Pepper Belly Pete Award-Winning Chili Recipe yourself, it’s easy to see why. Between the double meat base, the fresh aromatics, and that finishing splash of hot sauce, every bowl tastes like it was built to win first place.
Have you tried this recipe or put your own spin on it? Let me know in the comments below -I’d love to hear how it turned out and whether you went the full 1.5-hour simmer. And if this one hits the spot, check out more slow-simmered comfort food recipes on the blog.
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