Pepper Belly Pete Spicy Chilli

This Pepper Belly Pete Chilli is bold, rich, and deeply satisfying with layers of smoky spice and tender meat. It has a thick, hearty texture with a warming kick that builds without overpowering. The recipe is simple enough for beginners yet delivers a slow-cooked flavour that tastes like it has been simmering all day. Total time is around 1 hour, making it perfect for a comforting weeknight meal.

Ingredients

For the chilli base

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 500g minced beef
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chilli powder
• ½ tsp cayenne pepper
• 2 tbsp tomato purée
• 400g chopped tomatoes (1 tin)
• 250ml beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp sugar
• Salt and black pepper to taste
• 400g kidney beans, drained and rinsed

For serving

• Cooked rice or warm crusty bread
• Sour cream
• Fresh coriander, chopped
• Grated cheddar cheese

How to Make Pepper Belly Pete Chilli Recipe

• Prepare the base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until soft and translucent. Stir in the garlic and cook for another minute.
• Cook the beef: Add the minced beef to the pot and cook until browned, breaking it up with a spoon as it cooks.
• Add vegetables: Stir in the diced red and green peppers. Cook for 5 minutes until slightly softened.
• Build the flavour: Add smoked paprika, cumin, chilli powder, and cayenne pepper. Stir well so the spices coat the meat evenly.
• Combine liquids: Stir in tomato purée, chopped tomatoes, beef stock, Worcestershire sauce, and sugar. Mix well.
• Simmer gently: Bring the mixture to a gentle simmer. Reduce heat and cook uncovered for 30 to 40 minutes, stirring occasionally until thickened.
• Add beans: Stir in the kidney beans and cook for a further 10 minutes. Season with salt and black pepper to taste.
• Rest and serve: Allow the chilli to sit for 5 minutes before serving. This helps the flavours settle and deepen.

Tips

How do I make the chilli thicker?

Let it simmer uncovered so excess liquid evaporates. You can also mash a few beans into the sauce for a naturally thicker texture.

Can I adjust the spice level?

Yes, reduce or increase the cayenne pepper and chilli powder depending on your preference.

Why does my chilli taste flat?

Add a pinch of salt or a splash of Worcestershire sauce to enhance depth and balance the flavours.

Can I make this ahead of time?

Yes, chilli often tastes better the next day as the flavours continue to develop.

Serving Suggestions

• Serve over fluffy white rice
• Pair with warm crusty bread
• Top with sour cream and fresh coriander
• Add grated cheddar for extra richness

Storage

Room temperature

Allow to cool slightly, then do not leave out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat thoroughly before serving.

Freezing

Freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat on the hob.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 32g
• Fat: 20g
• Saturated Fat: 7g
• Sodium: 680mg

These values are approximate 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 rich and hearty chilli packed with bold spices, tender minced beef, and beans. Perfect for a comforting and flavourful meal.

Ingredients

• 2 tbsp olive oil

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 500g minced beef

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 1 tsp chilli powder

• 1/2 tsp cayenne pepper

• 2 tbsp tomato puree

• 400g chopped tomatoes

• 250ml beef stock

• 1 tbsp Worcestershire sauce

• 1 tsp sugar

• Salt and black pepper

• 400g kidney beans

• Sour cream and coriander for serving

Directions

• Heat oil and cook onion until soft, then add garlic.
• Add minced beef and cook until browned.
• Stir in peppers and cook until slightly softened.
• Add spices and stir well to coat.
• Add tomato puree, tomatoes, stock, Worcestershire sauce and sugar.
• Simmer for 30 to 40 minutes until thickened.
• Add kidney beans and cook for 10 minutes.
• Season to taste and rest briefly before serving.

Notes

• Adjust spice levels to suit your taste.
• Chilli tastes even better the next day.
• Freeze leftovers for quick meals.