Nachos with oxtail chilli
- February 2014
- Serves 6
- Hands-on time 55 min, oven time 4½ hours
The rich, slow-cooked oxtail in this recipe gives the chilli a beautiful viscous texture, perfect with the crunch of the tortillas.
- 25.2g (8.1g saturated)
- 6g (4.7g sugars)
If you can, cool completely and leave to chill in the fridge overnight. Skim off the solid fat layer before reheating.
If you prefer a milder chilli, omit the green chillies.
The chilli will keep in the fridge for up to 3 days. You can freeze the finished chilli for up to 3 months. To serve, defrost, then reheat thoroughly.
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