Recipe courtesy of Belly and Snout

Oxtail Chili

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  • Level: Intermediate
  • Total: 7 hr 25 min
  • Active: 2 hr 25 min
  • Yield: 10 to 12 servings
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10 pounds whole oxtails

4 large cloves garlic, plus 1/4 cup chopped garlic

3 cups soybean oil 

2 cups small diced carrot

2 cups small diced celery

2 cups small diced red onion

1 cup small diced green bell pepper

2 tablespoons red chili flakes 

1 cup all-purpose flour 

1/2 cup paprika 

4 cups canned black beans with liquid 

2 cups peanut butter 

Kosher salt and freshly ground black pepper


  1. Add the oxtails, whole garlic cloves and 2 1/2 gallons water to a large pot. Bring the water to a boil, and cook for 5 hours on medium-high heat. Remove the oxtails from the pot, saving the cooking liquid, and set aside. De-bone and shred the oxtail meat. Set aside to cool.
  2. Heat the oil in a large braising pot over medium-high heat. Add the carrot, celery, red onion, bell pepper, red chili flakes and chopped garlic to the pot. Cook the vegetables over medium heat for 15 minutes. Add the flour and paprika to the vegetables and cook, stirring for an additional 15 minutes. Add the beans and peanut butter to the pot and stir to combine. Add the reserved oxtail liquid, and bring to a boil. Lower the heat to medium heat and reduce for 45 minutes. Remove the pot from the heat and add your reserved shredded oxtail to the pot. Ready to serve!

Cook’s Note

This recipe pairs well with store-bought hot dogs, French fries and tater tots. Follow the packaged instructions as listed when buying these items. Once cooked, add the oxtail chili over any of the listed items. Enjoy!