The SHOCKING SECRET to great chili

Ingredients

• 2 lb Oxtail (cut into 2‑inch pieces)
• 1 large Bell Pepper (red, seeded and ribs removed, cut into strips then dice)
• 1 large Yellow Onion (roughly chopped)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 28‑oz cans Canned Crushed Tomatoes (fire‑roasted style for extra flavor)
• 2 15‑oz cans Canned Kidney Beans (drained and rinsed)
• 2 cup Beef Broth (low‑sodium; can substitute water)
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• 0.25 tsp Cayenne Pepper (optional for extra heat)
• 0.25 tsp Mustard Powder (pinch)
• 0.5 tsp Salt (adjust after tasting)
• 0.25 tsp Black Pepper
• 30 g Dark Chocolate (70% cocoa, broken into small pieces)
• 1 medium Carrot (optional, diced)
• 1 cup Cauliflower Florets (optional, broken into bite‑size pieces)

Instructions

1. Prep Vegetables

   Remove the ribs and seeds from the bell pepper, cut it into strips, then dice. Roughly chop the onion. If using, dice the carrot and break cauliflower into florets.

   Time: PT10M

2. Sauté Vegetables

   Heat olive oil in the Dutch oven over medium‑high heat. Add the bell pepper, onion, carrot, and cauliflower. Cook, stirring occasionally, until the vegetables begin to soften and the onion is translucent, about 10 minutes.

   Time: PT10M

   Temperature: medium-high

3. Add Spices

   Stir in cumin, smoked paprika, oregano, garlic powder, mustard powder, cayenne (if using), salt, and black pepper. Cook for 1 minute to bloom the spices.

   Time: PT1M

4. Incorporate Tomatoes and Liquid

   Add the two cans of fire‑roasted crushed tomatoes and the beef broth. Stir to combine and bring the mixture to a gentle simmer.

   Time: PT5M

   Temperature: medium

5. Add Oxtail and Beans

   Add the oxtail pieces and the drained, rinsed beans to the pot. Stir gently to distribute.

   Time: PT2M

6. Long Simmer

   Reduce heat to low and let the chili simmer uncovered for 1 hour 30 minutes, stirring every 15 minutes and skimming any foam that rises. The oxtail should become fork‑tender and the broth should thicken.

   Time: PT1H30M

   Temperature: low simmer

7. Finish with Chocolate

   Stir in the broken dark chocolate pieces until fully melted and incorporated. Taste and adjust salt or heat if needed.

   Time: PT2M

8. Serve

   Ladle the chili into bowls. Garnish with fresh cilantro, a dollop of sour cream, or shredded cheese if desired. Serve with crusty bread or cornbread.

   Time: PT2M

Nutrition Facts

Calories

386

Protein

30 g

Carbohydrates

35 g

Fat

15 g

Fiber

6 g