Chili con Carne in a Bread Bowl | Aromatic Beef Ragù in Crusty Bread
(0)
170 min
Masterpiece
Sezamo
Ragu aromat și picant de vită cu fasole roșie, porumb dulce și o notă subtilă de ciocolată neagră, servit într-un bol crocant de pâine cu maia, acompaniat de brânză cheddar rasă, smântână răcoroasă și coriandru proaspăt.
Preparation method
Ingredient preparation 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 seeds and ribs).
Heat a large, heavy-bottomed pot and pour in the olive oil. Add the chopped yellow pepper and sauté gently over medium heat, stirring occasionally.
Add the chopped red onion and sauté together with the pepper until the onion turns translucent. Add the garlic and chopped chili pepper, then sauté everything for 1 more minute.
Chef's tip
The secret to an exceptional chili con carne is patience: slow cooking for at least 2–2.5 hours tenderizes the beef and concentrates the sauce into a rich texture.
Dark chocolate does not sweeten the dish; instead, it provides wonderful depth and a silky sheen, balancing the acidity of the tomatoes and the heat of the spices.
For an even crispier bread bowl, brush the inside of the hollowed bread with a drizzle of olive oil and bake in an oven preheated to 180 °C for 8-10 minutes before serving; this way, it will hold the sauce beautifully without getting soggy too quickly.
27 min
Under an hour
