Braised Oxtail & Poblano Chili

"Delight in a culinary masterpiece with this exquisite Oxtail and Poblano Chili, where every bite is a symphony of flavors and textures. Slow-cooked to perfection, the oxtail melts in your mouth, while the smoky heat of poblano peppers adds a tantalizing kick. Infused with an array of spices that awaken your senses, this chili promises to be a feast for both the palate and the soul. Whether enjoyed on a cozy evening at home or shared with friends, this dish is sure to leave a lasting impression with its unforgettable taste and melt-in-your-mouth goodness."

Prep Time

1 hour

Cook Time

2 hours

Paired With

Main Protein



Oxtails 2 pounds


Braised Oxtail & Poblano Chili

2 lbs Oxtails
1 pound of Beef Stew Meat
1 tsp Smoked Paprika
½ tsp Sazón Seasoning
1 tsp Tajin Chili Powder
1 tsp Ground Coriander
1 tsp Cumin
1 Tbsp Dried Oregano
2 tsp Black Pepper
2 tsp Kosher Salt + more to taste
3 ea Bay Leaves
2 cups Sliced Onions
6 Garlic Cloves, Minced
1 Jalapeño Pepper, Diced
¼ cup Olive Oil
1 ea 6 ounce Can of Tomato Paste
3 Limes, Juiced
3 Sour Oranges, Juiced
4 cups of Beef Stock
4 red Potatoes, Large Diced
5 Carrots, Diced
1 Poblano Pepper, Diced
½ Bunch of Cilantro
1 can Red Beans, drained, and rinsed
1 can Black Beans, drained, and rinsed

1 Lime cut into 6 wedges
Sour cream
Sliced or pickled jalapeños for more heat if desired
Place the oxtails, and the beef stew meat in a medium sized bowl with all the spices, 1 tablespoon of olive oil, 1 cup of the sliced onions, diced jalapeño and all the garlic -mix well!

Cover with plastic wrap and set in the fridge to marinate for one hour while preparing the rest of the ingredients -now, it’s time to start cooking!

Take a large pot and heat the rest of the olive oil over medium high heat, sear the oxtails, then the stew meat until golden brown, add the rest of the onions, and tomato paste and turn the heat down to medium cook the tomato paste for 3 minutes with the onions and beef- stirring constantly, being careful not to burn the tomato paste.

Now it’s time to deglaze! If there’s any marinade left in the bowl, add a little bit of water to make sure you get all the flavor from the marinade into the chili!  Deglaze the pot with beef stock being sure to scrape the bottom of the pan and get all that flavor from browning the meat and tomato paste- then and the citrus juice and a few sprigs of cilantro.

Bring to a boil then a bubbling simmer.

Stir occasionally

This will cook for 2 hours on medium heat, at around 1.5 hours into the cooking time add the Poblano pepper, carrots, potatoes and beans.

* If you add two more hours to the cooking time, and don’t skip browning the meat, onions and tomato paste this can be done in a crockpot using the high cooking setting. Be sure to add the vegetables and beans later in the cooking process.

* If you’re unable to find sour oranges, just use the juice of one orange and an extra lime! 

Garnish with sliced or pickled jalapeño peppers, cilantro leaves, sour cream and lime wedges Serve with toasted crusty bread or tortilla chips! 

It takes some time and attention, but the oxtail will be melt in your mouth tender at the end of two hours- once tender, you’re ready to serve some seriously delicious and unique chili. Pair with Vibrant and Velvety Red Blend by Black Box. Enjoy!