Oxtail Chili



  • 3.5 lbs of oxtails
  • 1 can kidney beans (rinsed)
  • 1 can black beans (rinsed)
  • 16 oz crushed tomatoes
  • 1/4 cup cilantro
  • 2 twigs of thyme
  • 1 red pepper diced
  • 1 onion diced
  • 1 jalapenos diced
  • 1 whole habanero pepper
  • 2-3 tbsp tomato paste
  • 2 tbsps of soy sauce
  • 1 bottle of beer
  • 4 cups beef broth
  • 1 tbsp minced garlic
  • 1/2 cup of Uncle Dibbz Big Chili Style


  • Season oxtails with salt. Pre-heat large dutch oven pot on medium high heat. Add canola oil and then brown the oxtails 3-4 minutes on all sides. Remove and set aside.
  • Reduce pot to medium heat then add the onions, red bell pepper, jalapenos, and garlic then saute 2-3 minutes. Add tomato paste, thyme, habanero pepper and soy sauce then mix. Then add Uncle Dibbz Big Chili Style and mix well.
  • Add the beer de-glazing the bottom of the pot by scraping up the brown bits. Mix well and add the oxtails back. Add beef broth, can of crushed tomatoes and bring to a boil,  reduce to a simmer on low. Cover with heavy lid and stew for 2-3 hours until oxtail is fork tender.
  • Once done, remove the oxtails and shred the oxtails with two forks removing the meat from bone. Remove remaining thyme twigs and return oxtail meat to the pot. Add both red kidney and black beans. Add more Uncle Dibbz Big Chili Style to taste if needed. Mix then cover for 15-20 mins. Serve with your favorite chili toppings such as cilantro, green onion, sour cream, cheese and/or cornbread. That's good Shawty!


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