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ElevatedSlow Cooked
Adobo-Spiced Oxtail Chili
Oxtail's high collagen content turns this chili sauce into pure silk — the braising liquid becomes a rich, unctuous gravy unlike any made from lean cuts. Worth every minute of cooking time.
🌶️🌶️🌶️🌶️🌶️
⏱
5h
Cook Time
🥩
Beef Oxtail
Protein
📍
Southeast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️Medium Burn
Nutrition Per Serving
673
calories
per serving
per serving
56g
Protein
41g
Fat
18g
Carbs
5g
Fiber
Sodium1102mg
Sugar6g
Estimates per serving (7 servings total) · Powered by Edamam
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Ingredients
Add all 5 spices for this chili to your Amazon cart
Dried ancho chiles · Dried pasilla chiles · Adobo seasoning · Ground cumin · Dried oregano
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Rather have one jar that does it all? Join the ChiliStation Signature Blend waitlist →4 lbs oxtails
3 dried ancho chilesAmazon ↗
2 dried pasilla chilesAmazon ↗
1 white onion, diced
8 garlic cloves
28 oz crushed tomatoes
2 cups beef broth
3 tbsp adobo seasoningAmazon ↗
1 tsp cuminAmazon ↗
1 tsp oreganoAmazon ↗
Salt
Steps
1
Season oxtails generously with adobo seasoning2
Brown oxtails in a large Dutch oven on all sides — work in batches3
Remove oxtails, sauté onion and garlic in remaining fat4
Toast and rehydrate dried chiles, blend smooth5
Add chile purée and crushed tomatoes to pot6
Return oxtails, add broth, cumin, and oregano7
Braise at 300°F for 4 hours until meat falls off bone, shred and return meat to sauceChiles in this recipe
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