Homemade oxtail chili with black beans, pinto beans, and dark chocolate simmered in a red wine demi-glace.



The oxtail chili is smothered over crispy french fries and topped with cheddar, jalapeños, and a sunny-side-up egg. 

Cook Oxtails: – Season oxtails with salt and pepper. – Place them in a slow cooker, cover with water, and cook for 8 hours. – Reserve 4 cups of braised water for later.

Prepare Demi-Glace: – Combine 2 cups of reserved stock, pinot noir, onion, thyme, peppercorns, bay leaf, and butter in a pot. – Boil, then simmer for two hours, stirring occasionally.

Sauté Onions and Bacon: Heat oil in a large pot, sauté onions and bacon until onions are translucent. Add Spices: Add jalapeños, brown sugar, smoked paprika, chili powder, granulated garlic, granulated onion, black pepper, oregano, cumin, and mustard powder. Stir.

Incorporate Sauces and Broths: – Stir in tomato sauce and chili paste. – Pour in 2 cups of reserved oxtail broth, stout, and chicken broth. Add Final Ingredients: – Mix in dark chocolate chips, Worcestershire, red wine vinegar, pinto beans, and black beans. – Add prepared demi-glace and pulled oxtail meat. – Season with salt and pepper.

Simmer Chili: – Cook until the liquid reduces, and the chili thickens (about 2 hours), stirring occasionally.

Assemble Chili Fries: – Smother oxtail chili on top of french fries. – Sprinkle with cheese. – Drizzle with spicy mayo and top with sliced jalapeños and a sunny-side-up egg.