In a large pot over medium heat, add the 3 pounds of fresh ground chuck. Cook until fully browned, breaking it apart with a spoon as it cooks. Browning the meat first locks in flavor and ensures the chili has a hearty base. Once browned, remove the beef from the pot and set aside.

Add 1 pound of hot breakfast sausage to the same pot. Do not drain the fat, as it adds richness and flavor to the chili. Cook until browned and slightly crisped for an added texture contrast.

Next, add the diced onion, chopped jalapeños, and minced garlic. Sauté until the onion becomes translucent and fragrant. This step releases the natural sugars in the vegetables and develops the base flavor for the chili.

Stir in 44 oz diced tomatoes, 44 oz tomato sauce, 4 oz Hatch green chiles, 6 oz tomato paste, and 3 oz Williams chili mix. Mix well to combine all ingredients. The tomato paste adds thickness, while the chili mix brings the signature Pepper Belly Pete flavor.

Return the browned ground chuck to the pot. Cover with a lid and let the chili simmer gently for 1 hour over low to medium heat. This slow simmer allows the flavors to meld, producing a rich, deep flavor.

After an hour, stir in 3 cans of Bush’s Best Chili Magic (medium campfire style) beans. Mix thoroughly to ensure the beans are evenly distributed throughout the chili.

Allow the chili to simmer uncovered for another 30 minutes. This helps the chili thicken naturally and lets the flavors fully integrate. The chili should have a rich, slightly thick texture that coats a spoon perfectly.

Taste and adjust the seasoning if needed. Serve hot with toppings such as shredded cheese, sour cream, diced onions, fresh cilantro, or avocado. For a classic experience, pair the chili with cornbread or tortilla chips.