When winter’s chill settles deep in your bones, this Beef Neck Bone and Roasted Red Pepper Chili answers with profound warmth and depth. Unlike conventional chilis, this masterpiece harnesses the transformative power of beef neck bones—humble cuts that surrender their marrow and collagen during long, patient simmering. The result transcends ordinary chili, creating an intensely satisfying foundation that marries Southern soul food tradition with Tex-Mex boldness.
The Soulful Foundation
The magic begins with beef neck bones slowly releasing their essence into a robust broth infused with aromatics. As they simmer, these overlooked cuts work their alchemical wonder—connective tissues dissolve, marrow melts, and meat becomes fork-tender. This technique, borrowed from generations of Southern cooks who transformed humble ingredients into celebrations, creates a naturally silky, mineral-rich base no store-bought stock can replicate.
Fire-roasted red peppers introduce a counterpoint of smoky sweetness that balances the earthy depth of the meat. Their charred edges and concentrated flavor add complexity that raw peppers simply cannot achieve. When combined with the warming embrace of cumin, paprika, and a whisper of cinnamon, each spoonful delivers layers of flavor that unfold gradually across the palate.
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Transforming ordinary bell peppers into vessels of smoky sweetness requires patience and attention. Under high heat, their bright vegetal notes caramelize and deepen as their skins blacken and blister. After their fiery transformation, a brief steam softens their flesh and loosens their skins. Once peeled and chopped, they surrender their sweet, complex essence to the chili, binding all the flavors together with their unique character.
A Symphony of Ingredients
This is slow food at its finest—a patient orchestration of ingredients that meld and transform over hours rather than minutes. San Marzano tomatoes provide sweet acidity, while pinto beans add earthy substance. Unexpected additions of soy sauce and Worcestershire create depth through their glutamates and fermented complexity. A final touch of apple cider vinegar cuts through the richness, awakening all the flavors in perfect harmony.
Served over steamed rice or alongside cornbread that eagerly soaks up the rich sauce, this chili creates moments of pure comfort. Each bowl—topped with cooling sour cream, fresh cilantro, and perhaps a subtle kick of red pepper flakes—offers nourishment that satisfies beyond mere sustenance.
Perfect for gathering loved ones around your table, this soulful creation proves that the most magnificent dishes often begin with the humblest ingredients and the simple gift of time.
Beef Neck Bone and Roasted Red Pepper Chili
4
servings30
minutes4
hours30
minutes5
hoursThis Beef Neck Bone and Roasted Red Pepper Chili is a soul-warming dish packed with deep, smoky flavors and a rich, silky broth. Slow-simmered beef neck bones and roasted peppers create unmatched depth, perfect for cozy nights or game-day gatherings.
Ingredients
2 pounds beef neck bones
1 bay leaf
1 large onion, quartered
3 cloves of garlic, smahed
1 sprig of fresh oregano
2 tablespoons extra virgin olive oil
1 large onion, chopped
6 cloves of garlic, minced
1 jalapeno, diced
3 large red bell peppers
2 tablespoons tomato paste
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
1 teaspoon ground cinnamon
1 tablespoon salt
1 tablespoon ground black pepper
1 can (28 ounces) San Marzano tomatoes
2 cups pinto beans
4 cups water
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
for serving, sour cream
for garnish, fresh cilantro
for garnish, red pepper flakes
Directions
- Simmer the Beef Neck Bones:
Add beef neck bones, quartered onion, smashed garlic, bay leaf, fresh oregano, and water in a large pot. Bring to a simmer over medium heat and cook for 2–3 hours. Once the meat is tender, remove the neck bones. Let it cool, then shred any meat from the bones. Strain and reserve the broth for the chili. Discard solids. - Roast the Red Bell Peppers:
Roast the red bell peppers in a 450°F (230°C) oven until charred, 25-30 minutes. Once done, place them in a bowl and cover with plastic wrap for 10 minutes. (This makes them easier to peel). Peel, remove seeds, and dice. Set aside. - Build the Chili Base:
Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the chopped onion, garlic, and jalapeño, and sauté until soft and fragrant, 5 minutes. Stir in the tomato paste, chili powder, brown sugar, paprika, cumin, oregano, thyme, cinnamon, salt, and ground black pepper. Cook for 1–2 minutes to let the spices bloom. - Combine Ingredients & Simmer:
Stir in the San Marzano tomatoes, shredded beef neck bone meat, roasted red bell peppers, pinto beans, soy sauce, Worcestershire sauce, and 3 cups of the reserved broth. Bring to a simmer and cook uncovered for 1 hour, stirring occasionally. - Finish & Serve:
Turn off the heat and stir in apple cider vinegar. Taste and adjust seasoning as desired. Spoon into bowls and serve with sour cream, fresh cilantro, and red pepper flakes.
After savoring a bowl of Beef Neck Bone and Roasted Red Pepper Chili, nothing complements the experience quite like a Cinnamon and Chili Pepper Infused Hot Chocolate. The chili’s deep, smoky flavors and slow-cooked richness leave a lingering warmth that finds its perfect match in this spiced cocoa. Cinnamon amplifies the earthy notes of the roasted peppers, while the chili-infused chocolate creates a smooth, velvety finish with just enough heat to intrigue. It’s a comforting, indulgent drink that echoes the chili’s masterful balance of spice and depth—perfect for savoring slowly as you wind down from your hearty meal.