Oxtail chilli bowl recipe | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 3kg ox tail, cut into 5-7cm wide pieces
• 2 tsp extra virgin olive oil
• 500ml salt-reduced beef stock
• 2 x 400g tin crushed tomatoes
• 400ml tomato passata
• 2 tbsp Mexican chilli powder
• 1 tbsp paprika
• 4 cloves garlic, crushed
• ½ tsp sea salt
• ½ tsp cracked black pepper
• 400g tin cannellini beans, rinsed
• 400g tin borlotti beans, rinsed
• 125g light tasty cheese, finely grated
• 4 tbsp low-fat Greek yoghurt
• 2 ripe avocados, sliced
• pickled jalpenos, to serve
• ½ bunch coriander leaves, to serve