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Oxtail Chili Cheese Fries (Bachi Burger Copycat)

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Homemade oxtail chili featuring black beans, pinto beans, and dark chocolate simmered in an oxtail and red wine demi-glace. The oxtail chili is smothered over crispy french fries and topped with cheddar, jalapeños, and a sunny-side-up egg. Don’t forget the spicy mayo sauce made with Japanese mayonnaise and Louisiana cayenne pepper puree for an extra kick!

oxtail chili cheese fries

These Oxtail Chili Cheese Fries are AMAZING. Every bite is rich, succulent, and silky with the perfect amount of spice. Melt-in-your-mouth goodness. We’ve tested and tweaked this recipe over the last few years and it is (finally) perfection (updated 10/2022). Marrekus is already talking about entering this oxtail chili into our neighborhood’s chili cook-off!

This recipe was inspired by a dish off of the menu at Bachi Burger, one of our favorite restaurants in Las Vegas. We were so sad to learn that they are no longer open for business. However, their epic oxtail chili cheese fries (which were featured on Guy Fieri’s Diner’s, Drive-Ins, and Dives) will live on forever.

If you are a lover of oxtails or making chili from scratch then we know you will appreciate this recipe. It’s not quick, but it is fairly simple. Like all good things, this oxtail chili takes time to make (at least 12 hours), so it’s not something you can rush. The best part: It’s totally worth the wait!

What you need to make oxtail chili

Here are the ingredients you will need to make oxtail chili, broken down by category:

Meat, Dairy, and Produce:

  • oxtails
  • bacon
  • butter
  • yellow onion
  • jalapeño
  • thyme
  • bay leaf

Dry Ingredients:

  • dark brown sugar
  • granulated garlic
  • granulated onion
  • oregano
  • cumin
  • smoked paprika
  • chili powder
  • ground mustard
  • whole peppercorn
  • dark chocolate chips

Wet Ingredients:

  • chili paste
  • tomato sauce
  • beer (stout or pilsner)
  • chicken stock
  • Worcestershire sauce
  • red wine vinegar
  • dry red wine (pinot noir or merlot)

Beans:

  • pinto beans (canned)
  • black beans (canned)
what are oxtails

Oxtails FAQ

What animal does oxtail come from?

Oxtails come from cows (beef). Specifically, it is the tail of a cow that is cut into sections.

What does oxtail taste like?

Oxtail has a beefy flavor that is also rich and succulent.

Where to buy oxtail?

Most grocery stores carry oxtails. If you can’t find them at the grocery store, check your local member wholesale club (Sam’s, Costco, BJ’s, etc). Of course, you can also visit your local butcher shop.

The most important step when making this oxtail chili recipe

The first and most important step in making oxtail chili is to slow-cook the oxtails in a crock pot for 8 hours. This long and slow cook method is the most important step because the meat takes a very long time to cook. You want the oxtail to be fall-off-the-bone tender.

Another reason this step is important is that the leftover oxtail liquid, or stock, will be used to make both the demi-glace in the following step and used to cook the chili itself.

After 8 hours of slow cooking, remove the oxtail from the crock pot and pull the meat from the bone. Transfer the pulled meat to a bowl, cover it, and set it in the refrigerator until later.

Note: Save at least 4 cups of oxtail stock from the pot of the slow cooker! You will use half of it in the demi-glace and the other half when making the actual chili.

Oxtail and red wine demi-glace is a game changer

A demi-glace is a rich, dark sauce that is produced by combining equal parts brown stock and brown sauce, and then reducing it by half. Demi literally means “half” and glace means glaze or icing.

One major component of this oxtail chili is the oxtail and red wine demi-glace. We make it with 2 cups of the reserved water from slow-cooking oxtail (oxtail stock), red wine (pinot noir or merlot), and butter. We also add yellow onion, fresh thyme, whole peppercorn, and a bay leaf.

After slowing cooking the oxtail in a crock pot, add all of the demi-glace ingredients to a saucepan and bring the mixture to a boil. Then, reduce the heat, cover, and let it simmer for two hours, or until the sauce is reduced by half. You can stir it from time to time, but try to leave it covered as much as possible. As the demi-glace reduces, the flavor will intensify.

The demi-glace is then added to the pot along with the chicken stock, dark chocolate chips, Worcestershire sauce, red wine vinegar, beans, etc.

Pulling it all together

After you’ve prepared the demi-glace, it’s time to pull it all together.

  1. Heat a couple of tablespoons of oil in a separate large pot over medium-high heat. Add the onions and bacon, and sauté until the onions are translucent about 4 to 5 minutes.
  2. Next, add the jalapeños, brown sugar, smoked paprika, chili powder, granulated garlic, granulated onion, black pepper, oregano, cumin, and mustard powder. Stir to combine.
  3. Then, stir in the tomato sauce, chili paste, two additional cups of reserved oxtail stock, beer, and chicken stock. 
  4. Add the dark chocolate chips, Worcestershire sauce, red wine vinegar, pinto beans, and black beans.
  5. Mix in the prepared demi-glace and the pulled oxtail meat. Add salt and pepper and continue cooking until liquid cooks down and chili thickens, about 2 hours.

The finale

Once the Oxtail Chili is complete, it’s time to make chili cheese fries! We took a bag of frozen french fries and fried them so that they were extra crispy. We smothered the fries in oxtail chili, then topped it with cheddar cheese.

For additional toppings, we went with a sunny-side-up egg (in true Bachi Burger style), sliced jalapeños, and our signature spicy mayonnaise sauce. Trust me when I say, that runny egg will change your life!

oxtail chili cheese fries

Our signature Spicy Mayo sauce

Our signature spicy mayo sauce is made using only two ingredients: Kewpie Mayonnaise and Louisiana Pepper Exchange Cayenne Pepper Puree. Now, we know this is an odd pairing, because, what? Lol. It’s like a Japanese and Cajun mash-up. But it works! It’s amazing and it’s truly representative of our style. Big, bold flavor. Unconventional. Outside of the box.

Marrekus came up with the idea and I was skeptical at first. He was literally like, “throw some of that on there…” I tried it and LOVED it. Just remember you saw it here first! LOL.

DID YOU MAKE THIS RECIPE?

Tag @cookswithsoul on Instagram so we can see what you came up with!

Print
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Oxtail Chili Cheese Fries

  • Prep Time: 8 hours
  • Cook Time: 4 hours
  • Total Time: 12 hours
  • Yield: 10 servings 1x
  • Method: slow cook, braise
  • Cuisine: american, fusion

Ingredients

Scale

Oxtail Stock 

  • 1 pound oxtail
  • kosher salt and ground black pepper
  • water

Oxtail and Red Wine Demi-Glace

  • 2 cups reserved stock from slow cooking the oxtail
  • 1 cup pinot noir, or other dry red wine
  • 2 tablespoons chopped yellow onion
  • 2 teaspoons chopped thyme
  • 1 teaspoon whole peppercorn
  • 1 bay leaf
  • 2 tablespoons unsalted butter

Oxtail Chili

  • 2 tablespoons neutral oil
  • 1 medium yellow onion, chopped
  • 1/4 pound uncooked bacon, chopped
  • 1 jalapeño, chopped and seeds removed, plus more for garnish
  • 1/2 cup light brown sugar, packed
  • 2 tablespoons smoked paprika
  • 1 tablespoon chili powder
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon ground black pepper
  • 2 teaspoons ground oregano
  • 2 teaspoons cumin
  • 1 teaspoon mustard powder
  • 3 tablespoons tomato sauce
  • 2 tablespoons chili paste
  • 2 cups reserved water from oxtail braise
  • 1 cup of stout beer (or pilsner)
  • 1/2 cup chicken broth
  • 1/4 cup dark chocolate chips
  • 1 tablespoon Worcestershire
  • 1 tablespoon red wine vinegar
  • 1 15-ounce cans pinto beans
  • 1 15-ounce cans black beans
  • kosher salt and ground black pepper, to taste
  • 1 32-ounce bag of frozen french fries, freshly cooked 
  • eggs, cooked sunny-side-up, for topping

Spicy Mayo


Instructions

  1. Season oxtails with salt and pepper. Place oxtails in a slow cooker, cover with water, and slow cook for 8 hours. After 8 hours, reserve at least 4 cups of braised water for demi-glace and chili. Pull oxtail meat off the bone and place it in a bowl, cover it, and transfer it to the refrigerator until ready to use.
  2. Prepare demi-glace by combining 2 cups of reserved stock from slow cooking the oxtail, pinot noir, onion, thyme, peppercorns, bay leaf, and butter in a pot over medium-high heat.
  3. Bring the mixture to a boil. Then reduce and simmer, covered for two hours. Stir occasionally.
  4. Heat neutral oil in a separate large pot over medium high heat. Add onions and bacon, and sauté until onion is translucent, about 5 minutes.
  5. Add jalapeños, brown sugar, smoked paprika, chili powder, granulated garlic, granulated onion, black pepper, oregano, cumin, and mustard powder. Stir to combine.
  6. Stir in tomato sauce and chili paste.
  7. Pour in 2 additional cups of reserved oxtail broth, stout, and chicken broth. 
  8. Add dark chocolate chips, Worcestershire, red wine vinegar, pinto beans, and black beans.
  9. Mix in the prepared demi-glace and the pulled oxtail meat.
  10. Add salt and pepper and continue cooking until liquid cooks down and chili thickens, about 2 hours. Stir occasionally.
  11. Meanwhile, prepare the Spicy Mayo. Mix 1/2 cup mayonnaise with cayenne pepper puree. Refrigerate until ready to use.
  12. Smother the oxtail chili on top of french fries and sprinkle with cheese. Drizzle with spicy mayo and top with sliced jalapeños and a sunny-side-up-egg.

Keywords: oxtail chili, bachi burger, oxtail, chili cheese fries, game day, cold weather, chili

One Comment

  1. Huge amount of work, but the result is delicious!

    I used 27 oz cans of Pinto and Black beans and doubled the amount of oxtail meat. I also browned the oxtails on both sides before slow cooking.

    The chili would’ve been too thin without the upgrades, as I kept the other amounts the same.

    We also omitted chili paste, as the recipe lacked instructions on making or specifying a brand/chili paste type.

    I would’ve appreciated more insight into that area, but my family jazzed up their sets with their favorite hot sauces.

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