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After the five hours of braising time is up evacuate your pot of ox tails from the oven.
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Put a large strainer or colander over a fitting bowl and strain the braising liquid into the bowl
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Carefully pick out the ox tails and set aside on a cutting board and allow to cool slightly
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Squeeze whatever liquid you can from the vegetables into the bowl, then discard the vegetables
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Remove lid from your simmering pot of venison and aromatics and pour the braising liquid into the pot
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Leave the pot to simmer gently with the lid off
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When the ox tails are cool enough to handle, shred the meat using a fork or your fingers and discard the bones
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Add the shredded meat to the large simmering pot along with the chocolate, cinnamon stick, the chili beans (liquid and all), Bourbon and Worcestershire sauce
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Stir carefully and allow the now fully assembled Chili Con Carne to simmer for at least an hour
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When time is up, remove the cinnamon stick, bay leaves and star anise, then taste for seasoning. It shouldn’t need any, but you can add salt, pepper and/or more heat or spice to your liking
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Once happy, serve immediately over rice with a dollop of sour cream