You’re in for a treat with this oxtail chili recipe that brings a rich, deep flavor to your table. Perfect for those chilly evenings when only something hearty will do.
Why This Recipe Works
- The oxtail adds a luxurious depth of flavor that ground beef just can’t match, thanks to its marrow-rich bones.
- Slow cooking ensures every bite is tender and falls off the bone, making it a melt-in-your-mouth experience.
- It’s a fantastic way to use a less common cut of meat, turning it into the star of your meal.
- The combination of spices creates a perfect balance of heat and sweetness, appealing to a wide range of palates.
- This chili is incredibly versatile, serving as a standalone dish or a topping for nachos, baked potatoes, and more.
Ingredients
- 2 lbs oxtail, trimmed of excess fat
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtail
Heat the olive oil in your Dutch oven over medium-high heat. Season the oxtail with salt and pepper, then brown on all sides, about 3-4 minutes per side. This step is crucial for building flavor, so don’t rush it. Tip: Work in batches if your pot is crowded to ensure each piece gets a good sear.
Step 2: Sauté the Vegetables
Remove the oxtail and set aside. In the same pot, add the onion, garlic, and bell peppers. Cook until softened, about 5 minutes. The veggies will pick up the delicious bits left from the oxtail, adding another layer of flavor to your chili.
Step 3: Add the Spices
Stir in the chili powder, cumin, and smoked paprika, cooking for another minute until fragrant. This wakes up the spices, releasing their full potential. Tip: If you like a bit more heat, now’s the time to add a pinch of cayenne pepper.
Step 4: Simmer to Perfection
Return the oxtail to the pot, add the crushed tomatoes and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 3 hours. The low and slow cooking is what makes the oxtail so tender. Tip: Check occasionally to ensure there’s enough liquid; add more broth if needed.
Step 5: Shred and Serve
Once the oxtail is fork-tender, remove the bones and shred the meat. Return the meat to the pot, stir well, and let it heat through. Serve hot with your favorite toppings like sour cream, cheese, or green onions.
Tips and Tricks
For an even deeper flavor, consider browning the oxtail a day ahead and letting it sit in the fridge overnight. The flavors will develop more intensely. If you’re short on time, a pressure cooker can reduce the cooking time significantly, though the flavor might not be as deep. Always taste and adjust the seasoning before serving; sometimes a little extra salt or a squeeze of lime can brighten the whole dish. For a thicker chili, you can mash some of the beans or add a cornstarch slurry towards the end of cooking.
Recipe Variations
- Beer-Braised Oxtail Chili: Substitute half of the beef broth with a dark beer for a richer, more complex flavor.
- White Bean Oxtail Chili: Add white beans in the last hour of cooking for a different texture and taste.
- Spicy Chocolate Oxtail Chili: Stir in a square of dark chocolate at the end for a unique twist that enhances the chili’s depth.
- Vegetable-Packed Oxtail Chili: Bulk it up with carrots, celery, and zucchini for an extra serving of veggies.
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! After browning the oxtail and sautéing the vegetables, transfer everything to your slow cooker and cook on low for 8 hours or high for 4 hours. The slow cooker is great for tenderizing the oxtail without much hands-on time.
What’s the best way to store leftovers?
This chili stores beautifully in the fridge for up to 3 days or in the freezer for up to 3 months. Just make sure it’s cooled before transferring to airtight containers. Reheat gently on the stove or in the microwave, adding a little broth if it’s too thick.
Can I use a different cut of meat?
While oxtail is the star here, you can substitute with short ribs or beef chuck for a similar effect. Keep in mind the cooking time may vary depending on the cut’s size and fat content.
Summary
This oxtail chili recipe is a game-changer, offering a rich, flavorful twist on the classic dish. With its tender meat and perfectly balanced spices, it’s sure to become a favorite for any occasion.