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Oxtail chilli


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Rate this recipe 4.3/5 (46 Votes)


  • 1.5 kg oxtail cut into sections
  • 2 onions
  • 1 large can of kidney beans
  • 1 small can of diced tomatoes
  • 1 tablespoon of tomato paste
  • 1 red pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of chilli powder or tabasco (to taste)


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 120mins
Cost Budget Friendly


Step 1

Peel and chop the onions. Wash the peppers, cut in half, remove seeds and white skin. Then dice. In a heavy bottomed pot, brown the onions and meat in oil. Add the tomatoes, spices and tomato concentrate. Season with salt and add a glass of water. Leave to simmer, covered, for 1 hour. Rinse the beans in a sieve, then add them to simmer for another 1 hour, until the meat falls off the bone (you may find you need to cook for longer...). Remove the pieces of tail, separate the flesh from the bones and put the meat back into the pot. Rinse and pat dry the fresh coriander, chop with a knife. At the last moment, add chilli or Tabasco.
Serve the chilli sprinkled with coriander with nachos or white rice.


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