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A hearty bowl of Beef Neck Bone and Roasted Red Pepper Chili, topped with fresh cilantro, sour cream, and a sprinkle of red pepper flakes.
5 hours Medium

Beef Neck Bone and Roasted Red Pepper Chili

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When the temperatures drop and you’re craving something rich, hearty, and packed with deep flavors, this Beef Neck Bone and Roasted Red Pepper Chili will warm your soul. This slow-cooked chili builds on a foundation of beef neck bones, which release rich marrow and collagen into the broth as they simmer. The result is a profoundly satisfying, umami-rich chili that outshines traditional ground beef versions. Combined with fire-roasted red bell peppers, pinto beans, and a bold blend of chili spices, this dish weaves together Southern soul food, Tex-Mex flavors, and slow-cooked comfort food traditions.

This homemade beef chili recipe is a labor of love that rewards your patience. The magic starts by slowly simmering beef neck bones with aromatics – onion, garlic, oregano, and a bay leaf – creating a robust, flavorful broth that store-bought versions can’t match. The roasted red peppers add a smoky-sweet balance that perfectly complements the warming blend of chili powder, paprika, cumin, and cinnamon. A touch of brown sugar and apple cider vinegar brings everything together, adding both warmth and brightness to each spoonful.


Why Use Beef Neck Bones in Chili?

While most chili recipes rely on ground beef or chuck roast, beef neck bones create an unmatched richness. During the slow simmer, their connective tissue and marrow break down into a naturally thick and silky broth. This technique comes from Southern-style beef dishes and soul food recipes, where humble cuts of meat transform into the most flavorful, comforting meals. The bones themselves impart essential minerals and nutrients into the broth, creating a more nutritious dish that rivals bone broth in its health benefits. Plus, the meat that clings to the neck bones becomes exceptionally tender and easily shreds into perfect bite-sized pieces throughout the chili.


How to Roast Red Bell Peppers for Chili

The roasted red peppers are a game-changer in this slow-cooked beef chili. Roast them at 450°F (230°C) for about 25–30 minutes to develop a deep, smoky sweetness that enhances the chili’s earthy spices. Place the whole peppers on a baking sheet and turn them every 10 minutes until the skin is charred and blistered on all sides. Transfer the hot peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes—this makes the skins easy to peel off. Once cooled, remove the stems, skins, and seeds, then roughly chop the peppers to release their sweet, smoky juices into the chili.


Unlike quick stovetop recipes, this homemade beef chili develops its rich flavors through low, slow simmering. Once you’ve prepared the broth and shredded the tender meat from the beef neck bones, combine everything in a large pot with San Marzano tomatoes, pinto beans, soy sauce, Worcestershire sauce, and roasted red peppers. Let the chili simmer for an hour to allow all the flavors to meld into a deep, complex sauce. A final splash of apple cider vinegar brightens the dish and cuts through the richness.

This rich and smoky beef chili begs to be served with steamed rice, cornbread, or tortilla chips. Top each bowl with sour cream, fresh cilantro, and red pepper flakes for extra flavor and texture. Perfect for game-day gatherings, family dinners, or weekly meal prep, this chili is a soul-warming, deeply flavorful dish that guarantees empty bowls and happy faces.

If you’re searching for the best homemade chili recipe featuring slow-cooked beef, smoky roasted peppers, and complex spices, look no further. This Southern, Tex-Mex-inspired beef chili delivers comfort and bold flavor in every spoonful.

Beef Neck Bone and Roasted Red Pepper Chili

Recipe by Kyle Taylor
5.0 from 2 votes
Course: MainCuisine: FusionDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

4

hours 

30

minutes
Total time

5

hours 

This 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.

Close-up of Cinnamon and Chili Pepper Infused Hot Chocolate topped with cinnamon-chipotle whipped cream, served in a mug with a cinnamon stick garnish.

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