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Adobo-Spiced Oxtail Chili
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.

★★★★☆4.5 · 0 reviews
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By Food52 Community · Food52 ↗
⏱
5h
Cook Time
🥩
Beef Oxtail
Protein
📍
Southeast
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️
Medium Burn
Community Score
4.5
★★★★☆
0 reviews
Nutrition Per Serving
673
calories
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
4 lbs oxtailsAmazon ↗
3 dried ancho chilesAmazon ↗
2 dried pasilla chilesAmazon ↗
1 white onion, dicedAmazon ↗
8 garlic clovesAmazon ↗
28 oz crushed tomatoesAmazon ↗
2 cups beef brothAmazon ↗
3 tbsp adobo seasoningAmazon ↗
1 tsp cuminAmazon ↗
1 tsp oreganoAmazon ↗
Steps
1
Season oxtails generously with adobo seasoning
2
Brown oxtails in a large Dutch oven on all sides — work in batches
3
Remove oxtails, sauté onion and garlic in remaining fat
4
Toast and rehydrate dried chiles, blend smooth
5
Add chile purée and crushed tomatoes to pot
6
Return oxtails, add broth, cumin, and oregano
7
Braise at 300°F for 4 hours until meat falls off bone, shred and return meat to sauce
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