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Bowl of thick pepperbellypete chili recipe topped with cheddar, onion, and sour cream
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Pepperbellypete Chili Recipe

A thick, smoky beef chili built on a dark roux base with three kinds of chile and a hidden spoonful of cocoa powder, tested three times for a spoon-coating texture that never turns watery.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 380kcal

Ingredients

For the Chili Base:

  • 4 slice thick-cut bacon, diced
  • 2 lb ground beef (80/20)
  • 1 large yellow onion, diced
  • 4 clove garlic, minced
  • 3 tablespoon dark chili powder blend
  • 1 tablespoon smoked paprika
  • 1 teaspoon chipotle powder
  • 2 tablespoon tomato paste
  • 2 tablespoon unsweetened cocoa powder
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 3 cup beef broth
  • 3 tablespoon masa harina
  • 1 (15 oz) can kidney beans, drained
  • 1 tablespoon apple cider vinegar
  • Juice of 1 lime
  • Salt to taste

For Topping:

  • Shredded cheddar cheese
  • Diced red onion
  • Sour cream
  • Lime wedges

Instructions

  • Cook the diced bacon in a Dutch oven over medium heat for 5–6 minutes until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
  • Add the ground beef to the hot fat and cook for 6–8 minutes, breaking it apart, until deeply browned.
  • Add the onion and cook 4 minutes until softened. Add the garlic and cook 30 seconds more.
  • Stir in the chili powder, smoked paprika, and chipotle powder. Cook for exactly 60 seconds, stirring constantly, until fragrant.
  • Stir in the tomato paste and cocoa powder. Cook 2 minutes until darkened and toasted-smelling.
  • Add the diced tomatoes and beef broth, scraping the bottom of the pot. Bring to a low simmer, cover partway, and cook 60 minutes, stirring occasionally.
  • Stir in the masa harina and drained kidney beans. Simmer uncovered for 20 minutes, until the chili coats the back of a spoon.
  • Remove from heat and stir in the apple cider vinegar and lime juice. Taste and adjust salt.
  • Let the pot rest off heat for 10 minutes. Stir the reserved bacon back in, then serve with desired toppings.

Notes

  • This chili tastes better on day two — make it a day ahead if you can, then reheat low and slow.
  • Masa harina needs a full 20-minute simmer to fully thicken; don't judge the texture right after adding it.
  • For a milder pot, cut the chipotle powder in half. For more heat, add it to taste along with a pinch of cayenne at the end.
  • Beans are optional — leave them out for a Texas-style version and add an extra half cup of broth.
  • Freezes well in portioned containers for up to 3 months; leave headroom for expansion.
  • Ground bison or ground turkey thigh both work as a 1:1 substitute for the beef, with a slightly different richness.