Chili con carne in a bread bowl | Rich beef ragout served in a crusty loaf
(0)
170 min
Masterpiece
Kifli Kukták
Gazdag, fűszeres marharagu vörösbabbal, édes csemegekukoricával és egy csipetnyi étcsokoládéval, ropogós héjú, kivájt kovászos kenyértálban tálalva, reszelt cheddarral, hűsítő tejföllel és friss korianderrel.
Preparation method
Preparing the ingredients and browning the beef
Finely dice the yellow bell pepper and red onion, and thinly slice the garlic. Finely chop the chili pepper (if you prefer it less spicy, remove the ribs and seeds).
Heat a large, heavy-bottomed pot, then pour in the olive oil. Add the chopped bell pepper and saute gently in the hot oil, stirring occasionally.
Add the diced red onion to the pot as well, and saute together with the bell pepper until it begins to turn translucent. Finally, add the garlic and chopped chili, then saute for another minute.
Chef's tip
The secret to a good chili con carne is patience: during at least 2-2.5 hours of gentle simmering, the beef becomes melt-in-your-mouth tender, and the sauce thickens and concentrates wonderfully.
The dark chocolate does not add sweetness, but rather imparts an incomparable depth and silky gloss to the sauce, gently rounding out the acidity of the tomatoes and the heat of the spices.
For an even crispier bread bowl, lightly brush the inside of the hollowed loaf with olive oil and bake at 180 °C for 8-10 minutes before serving: this makes the crust even crispier and prevents it from soaking up too much sauce.
Ingredients
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