Oxtail Chili Cheese Fries (Bachi Burger Copycat)
Homemade oxtail chili featuring black beans, pinto beans, and dark chocolate simmered in an oxtail and red wine demi-glace. 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 for an extra kick!
Servings: 10 servings
Calories: 689kcal
Ingredients
Oxtail Stock
- 1 pound oxtail
- kosher salt
- 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 yellow onion chopped
- 2 teaspoons thyme chopped
- 1 teaspoon whole peppercorn
- 1 bay leaf
- 2 tablespoons unsalted butter
Oxtail Chili
- 2 tablespoons neutral oil
- 1 medium yellow onion chopped
- ¼ pound bacon uncooked, chopped
- 1 jalapeño chopped and seeds removed, plus more for garnish
- ½ 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 pepper paste (Amore brand, etc.)
- 2 cups reserved water from oxtail braise
- 1 cup beer stout or pilsner
- ½ cup chicken broth
- ¼ cup dark chocolate chips
- 1 tablespoon Worcestershire
- 1 tablespoon red wine vinegar
- 15 ounces pinto beans canned
- 15 ounces black beans canned
- kosher salt to taste
- black pepper
- 32 ounces french fries freshly cooked
- eggs cooked sunny-side-up, for topping
Spicy Mayo
Instructions
- 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.
- 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.
- Bring the mixture to a boil. Then reduce and simmer, covered for two hours. Stir occasionally.
- 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.
- Add jalapeños, brown sugar, smoked paprika, chili powder, granulated garlic, granulated onion, black pepper, oregano, cumin, and mustard powder. Stir to combine.
- Stir in tomato sauce and chili paste.
- Pour in 2 additional cups of reserved oxtail broth, stout, and chicken broth.
- Add dark chocolate chips, Worcestershire, red wine vinegar, pinto beans, and black beans.
- 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. Stir occasionally.
- Meanwhile, prepare the Spicy Mayo. Mix ½ cup mayonnaise with cayenne pepper puree. Refrigerate until ready to use.
- 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.
Nutrition
Calories: 689kcal | Carbohydrates: 70g | Protein: 30g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 67mg | Sodium: 837mg | Potassium: 991mg | Fiber: 14g | Sugar: 14g | Vitamin A: 1084IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 6mg
