WELCOME TO YOUR BLOG

Search
  • Chef D.Arthur

Oxtail Chili




Ingredients


· 2 tbsp. canola oil, divided

· 3 lbs oxtails

· Celtic sea salt (to taste)

· Black pepper (to taste)

· 2 tbsp. curry powder

· 1 medium yellow onion, diced

· ½ cup carrots, diced

· 1 poblano pepper, diced

· 3 jalapeños, seeded & diced

· 1 scotch bonnet, seeded & diced

· 4 cloves garlic, chopped

· ½ cup leek, chopped

· 1 – 8 oz. container beef broth

· 1 – 12 oz. bottle amber beer

· 1 cup water

· 3 tbsp. tomato paste

· 10 sprigs of thyme

· 3 bay leaves

· 1 scotch bonnet, whole

· 1 – 15.5 oz. can butter beans

· 1 – 15.5 oz. can kidney beans

· Shredded cheese (garnish to taste)



Instructions


· Preheat oven to 300 degrees.

· Drizzle oxtails with 1 tbsp. of canola oil and season with salt, pepper, and curry powder on each side.

· In a large oven proof Dutch oven, heat 1 tbsp. of canola oil on medium high heat.

· Sear oxtails until brown, 2 – 3 minutes on each side. Sear in batches if there are too many oxtails to sear at a time.

· With all of the oxtails in the Dutch oven, mx in diced onion, carrots, poblano pepper, jalapeno peppers, scotch bonnet, garlic, and leaks. Mix well until vegetables become tender, 3 – 4 minutes.

· Pour in beef broth, beer, and water. Bring to a simmer, 5 – 7 minutes. Once at a simmer, reduce heat to medium.

· Mix in tomato paste until dissolved. Taste broth. Add any additional salt and pepper to taste at this time.

· Add thyme, bay leaves, and whole scotch bonnet pepper. Put on lid and place in the oven. Bake for 3 hours. Remove from oven and return to stove on medium heat.

· Remove oxtails from Dutch oven and let chill. Once chilled, pull meat off the bone. Discard bones and any excess fat.

· Remove thyme sprigs and bay leaves from Dutch oven.

· Mix butter beans, kidney beans, and pulled oxtail meat back into Dutch oven. Let simmer for 15 – 20 minutes. Serve.



· Prep Time: 15 minutes

· Cook Time: 3.5 – 4 hours

· Serving Size: 8 – 10

43 views