Angus Chili

Angus Chili is a bold, hearty, slow-simmered comfort dish made with tender chunks of Angus beef, green bell peppers, jalapeños, onion, tomato sauce, tomato paste, red chili beans, and kidney beans.

This recipe is rich and rustic, with a deep tomato base and slow-cooked beef that becomes tender as it simmers. The peppers add warmth and freshness, while the beans make the chili thick, filling, and satisfying.

It is the kind of chili that feels perfect for cold nights, family dinners, game days, or anytime you want a bowl of something warm, strong, and deeply comforting. Every spoonful is meaty, saucy, savory, and full of slow-cooked flavor.

Why People Will Love Angus Chili Recipe

It is hearty, rich, and deeply satisfying.

Angus beef stew meat gives the chili a bold, meaty texture.

The beef becomes tender after slow simmering.

Green bell peppers add fresh, savory flavor.

Jalapeños bring gentle heat and a little kick.

Onion adds sweetness and depth to the chili base.

Tomato sauce and tomato paste create a thick, rich, red chili sauce.

Red chili beans and kidney beans make the dish filling and comforting.

It is perfect for family dinners, parties, game days, or meal prep.

It tastes even better after the flavors have time to blend.

It can be served with rice, cornbread, tortillas, or toppings.

It feels rustic, homemade, and full of comfort.

Key Ingredients

Angus Beef Stew Meat:
Angus beef is the heart of this chili. Cut into hearty chunks, it gives the dish a rich, rustic texture and deep beef flavor.

Yellow Onion:
Onion adds sweetness and aroma. As it cooks with the beef, it helps build the savory foundation of the chili.

Green Bell Peppers:
Green peppers add freshness, color, and a classic chili flavor. They soften as they simmer and blend into the sauce.

Jalapeño Peppers:
Jalapeños bring heat, brightness, and a bold pepper flavor. Finely mincing them helps spread the spice evenly throughout the pot.

Red Chili Beans:
Red chili beans add body, texture, and seasoning. They help make the chili thicker and more filling.

Red Kidney Beans:
Kidney beans bring a firm bite and earthy flavor. They hold their shape well during the long simmer.

Tomato Sauce:
Tomato sauce gives the chili a smooth, rich base and helps create the saucy texture.

Tomato Paste:
Tomato paste deepens the flavor and thickens the chili. It gives the sauce a more concentrated, slow-cooked taste.

Salt and Black Pepper:
Salt brings out the flavor of the beef, beans, and tomatoes, while black pepper adds gentle warmth.

Water or Beef Broth:
Water or broth helps control the thickness. Beef broth adds extra depth, while water keeps the flavor simple and clean.

Expert Tips

Brown the beef well before simmering for the deepest flavor.

Use a heavy pot or Dutch oven to prevent burning during the long cook.

Keep the beef in hearty chunks for a rustic chili texture.

Dice the onion evenly so it softens into the sauce.

Chop the green peppers into medium pieces so they do not disappear completely.

Mince the jalapeños finely so the heat spreads evenly.

Stir the tomato paste well so it coats the beef and vegetables.

Add a splash of water or broth if the chili becomes too thick.

Simmer low and slow so the beef has time to become tender.

Stir occasionally to prevent the chili from sticking to the bottom.

Taste near the end before adding more salt.

Let the chili rest for a few minutes before serving so the flavors settle.

Angus Chili

Ingredients

3 pounds Angus beef stew meat, cut into hearty bite-sized chunks

1 yellow onion, diced

1 to 2 green bell peppers, chopped

2 jalapeño peppers, stems removed and finely minced

1 can red chili beans

1 can red kidney beans, such as Market Basket brand

1 can tomato sauce

1 can tomato paste

1 tablespoon salt, or adjust to taste

Black pepper, optional, to taste

Water or beef broth, as needed, if the chili becomes too thick while simmering

Optional Toppings

Shredded cheddar cheese

Sour cream

Diced onions

Sliced jalapeños

Chopped cilantro

Cornbread, rice, or tortillas for serving

Instructions

Place a large heavy pot or Dutch oven over medium-high heat.

Add the beef stew meat and diced yellow onion to the pot. Cook until the beef begins to brown on the outside and the onion starts to soften, stirring often.

If the beef pieces are large, leave them in hearty chunks instead of breaking them apart completely. This gives the chili a rich, rustic texture.

Add the finely minced jalapeños, chopped green peppers, and salt. Stir well and cook for about 5 minutes, allowing the peppers to soften and release their flavor.

Stir in the tomato sauce and tomato paste until the beef and vegetables are fully coated in the thick tomato mixture.

Add the red chili beans and kidney beans, including some of their liquid if you want a looser, saucier chili.

Bring the chili to a gentle boil, then reduce the heat to low.

Cover the pot partially and let the chili simmer for about 2 hours, stirring occasionally so it does not stick to the bottom.

If the chili becomes too thick while simmering, add a small splash of water or broth as needed.

Continue cooking until the beef is tender and the sauce is deep, rich, and slightly thickened.

Taste and adjust the seasoning with more salt, pepper, or jalapeño if desired.

Serve hot with beans, rice, cornbread, tortillas, shredded cheese, sour cream, or a simple side salad.

Important Notes When Making Angus Chili

Stew meat needs time to become tender, so do not rush the simmering step.

The chili should simmer gently, not boil hard.

If the beef is still tough after 2 hours, continue simmering until tender.

Tomato paste makes the chili thicker, so add liquid as needed.

Beans may add salt, so taste before adding extra seasoning.

Jalapeños can vary in heat, so adjust the amount to your preference.

For a milder chili, remove the seeds and membranes from the jalapeños.

For a spicier chili, add extra jalapeños, chili powder, or cayenne.

The chili thickens as it cools.

Leftovers often taste even better the next day.

Store leftovers in an airtight container in the refrigerator.

Toppings and sides are not included in the basic nutrition estimate.

How to Enjoy Angus Chili After Cooking

After the Angus Chili has finished simmering, turn off the heat and let it rest for about 10 minutes. This short resting time helps the sauce thicken slightly and allows the beef, beans, peppers, onion, and tomato flavors to come together.

Serve the chili hot in deep bowls. Make sure each serving has tender chunks of beef, beans, peppers, and plenty of thick tomato sauce.

For a classic bowl, top it with shredded cheddar cheese, sour cream, diced onions, sliced jalapeños, or chopped cilantro. The cheese melts into the hot chili, while sour cream adds coolness and balance.

Serve it with warm cornbread, flour tortillas, tortilla chips, rice, or crusty bread. These sides are perfect for scooping up the thick sauce.

For a heartier meal, spoon the chili over rice, baked potatoes, fries, or hot dogs. It also works well as a topping for nachos or loaded chili bowls.

For leftovers, refrigerate the chili and reheat it gently on the stove. Add a splash of water or beef broth if it has thickened too much. The flavor usually becomes even deeper after resting overnight.

Nutrition Information

Approximate nutrition per serving, based on 8 servings:

Calories: 485 kcal | Total Fat: 20 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 115 mg | Sodium: 980–1,550 mg depending on beans, tomato sauce, broth, and added salt | Total Carbohydrates: 29 g | Dietary Fiber: 8 g | Sugars: 7 g | Protein: 45 g

Additional estimate:

Calcium: 90–150 mg | Potassium: 950–1,350 mg | Iron: 5–7 mg | Vitamin A: 700–1,300 IU | Vitamin C: 25–55 mg

Frequently Asked Questions:

What is Angus Chili?
Angus Chili is a hearty beef chili made with Angus beef stew meat, onion, green peppers, jalapeños, tomato sauce, tomato paste, red chili beans, and kidney beans.

What does this chili taste like?
It tastes rich, savory, meaty, tomato-based, slightly spicy, and deeply comforting, with tender beef and hearty beans in every bite.

Is this chili spicy?
It has mild to medium heat from the jalapeños. You can make it milder by removing the seeds or spicier by adding more jalapeños or chili seasoning.

What should I serve with Angus Chili?
Serve it with cornbread, rice, tortillas, tortilla chips, baked potatoes, shredded cheese, sour cream, onions, or jalapeños.

Is this chili good for leftovers?
Yes. Chili often tastes even better the next day because the beef, beans, tomato sauce, and peppers have more time to blend together.

How do I make the beef tender?
Simmer the chili slowly over low heat until the beef becomes soft and easy to bite. Stew meat needs time to break down.

Can I use ground beef instead of stew meat?
Yes. Ground beef can be used for a faster version, but stew meat gives the chili a chunkier, more rustic texture.

Can I use beef broth instead of water?
Yes. Beef broth adds deeper flavor and makes the chili taste richer.

How do I thicken the chili?
Simmer it uncovered for a few extra minutes, add more tomato paste, or mash some of the beans into the sauce.

How do I keep the chili from burning?
Cook it over low heat, use a heavy pot, and stir occasionally, especially as the sauce thickens.