Before you start cooking, prep your vegetables and measure out your spices. Slice the celery and onions, dice the bell peppers, and mince the garlic. Drain the fire-roasted tomatoes and kidney beans, reserving their liquids in separate bowls. Having everything ready will make the cooking process smooth and stress-free.

In a large Dutch oven or heavy-bottomed pot, heat 1 teaspoon of vegetable oil over medium-high heat. Once the oil is shimmering, add the 2 pounds of ground meat and season generously with salt and pepper. Break the meat apart with a wooden spoon and cook until browned, about 7-10 minutes. Stir occasionally to ensure even browning. Once cooked, remove the meat to a bowl using a slotted spoon, leaving behind any excess fat in the pot.

In the same Dutch oven, add the sliced celery and onions to the remaining fat (add a touch more oil if needed). Cook over medium heat, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

Add the diced garlic, chili powder, smoked paprika, and ground coriander. Stir to coat the vegetables in the spices and cook for 1-2 minutes until fragrant. This step blooms the spices, enhancing their flavor in the final dish.

Return the browned meat to the pot, along with the diced bell peppers, fire-roasted tomatoes, kidney beans, hot sauce, and celery salt. Stir to combine all ingredients evenly. At this point, the mixture will be thick, but don’t add the reserved tomato and bean liquids yet-these will be used to adjust the consistency during simmering.

Reduce the heat to low and cover the pot. Let the chili simmer gently for 2-3 hours, stirring occasionally to prevent sticking. Check the consistency every 30 minutes or so. If the chili becomes too thick, add a small amount of the reserved tomato or bean liquid (about ¼ cup at a time) until you reach your desired thickness. The long simmer allows the flavors to meld, creating a rich, cohesive dish that’s far more flavorful than quick-cook chilis.

After simmering, taste the chili and adjust the seasoning with additional salt, pepper, or hot sauce if desired. If you prefer a spicier Texas Pepper Belly Pete Chili Recipe with Beans, you can add a pinch of cayenne pepper or extra hot sauce at this stage.

Ladle the chili into bowls and serve hot with your favorite toppings. Shredded cheese adds a creamy, melty texture, while sour cream cools the heat. A sprinkle of green onions or cilantro adds freshness, and a side of cornbread or tortilla chips provides the perfect crunch. For an authentic Texas touch, serve with a cold beer or iced tea.