Sorry to all you paleo brethren out there, this one is nightshade city. However if you indulge, this chili has no beans! It’s perfect for a meaty Sunday meal. Perfect for November! Recently I’ve been hitting a local butcher who’s been getting some grass fed meat from a local farmer. I’ve been trying some of the cuts and they are pretty good. Last week I bought a heart and some other less expensive cuts and I saw a tail and immediately thought of chili. He sectioned the tail for me although I bet it wouldn’t be that difficult to separate myself. One piece of advice if you are going to make this, you need a long slow low cook and you’ll need to fish the bones out when you are ready to serve.

1 Oxtail cut into sections (your butcher can do this for you)
1 28ox can diced tomatoes, I used organic here
2T tomato paste
1 large onion
1 red bell pepper
1 green bell pepper
1/8c cilli powder
4 cloves garlic
1 chipolte
4c stock
2 slices bacon
1tsp oregano
1T paprika smoked
1 jalapeno

Sweat bacon in a stock pot. Remove bacon and leave fat. Heat high and brown the ox tails. Remove from the pan after a few minutes of browning. Add spices except oregano. Cook for 1 minute. Add onions and garlic. Add tomato paste and keep sauteing. Add diced tomatoes. Add stock and bacon to pot. Add the ox tails. Add the chipolte and oregano. Continue to heat until boiling. Once bubbling, place on lowest setting and leave lid off. Simmer for at least 4 hours. You will lose some of the sauce, but that makes for a great meaty chili.

When ready to eat, remove all the oxtails and you will need to shred the meat off the bones. They are small and sharp so be careful. Return to the pan and serve with guacamole. Enjoy.

— Daniel Merk

POSTED BY Daniel Merk | 10:16pm 1st-Nov, 2010