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Chili con carne with bell pepper salsa

Author
Cookinero 13 Nov 2022
17970
Chili con carne with bell pepper salsa

Chili con carne literally translates from Spanish as "chili with meat", traditionally made from beef. Here the beef is baked whole in a spicy tomato sauce and served with a refreshing bell pepper salsa.

How to cook Chili con carne with bell pepper salsa

Step 1

Chili con carne with bell pepper salsa

Put a large saucepan over medium heat, pour in a little oil, fry finely chopped onions. Add crushed chilli with seeds, garlic, cilantro stalks, salt and pepper. Add spices, fry, stirring. Add bay leaf, tomatoes, a little boiling water. Mix.

Step 2

Chili con carne with bell pepper salsa

Pour the sauce into a large deep heat-resistant form and lay out the beef. Cover with foil. Place in an oven preheated to 170°C for at least 2 hours. Remove the bone from the meat, and disassemble the meat into small pieces.

Step 3

Chili con carne with bell pepper salsa

For salsa, put in a combine: cilantro, pepper, peeled from seeds and partitions, green onions, cherry tomatoes. Grind.

Step 4

Chili con carne with bell pepper salsa

Season salsa with oil, vinegar, salt and pepper to taste.

Step 5

Chili con carne with bell pepper salsa

Put a small frying pan over medium heat, splash a little oil and put the beans before draining the liquid. Fry, stirring, until the bean skins crack. Remove from fire. Pour into chili and mix well.

Step 6

Chili con carne with bell pepper salsa

Chili served with salsa. Enjoy your meal!

Chili con carne with bell pepper salsa - FAQ About Ingredients, Baking Time and Storage

Yes, you can use ground beef instead of whole beef pieces. Brown it in the saucepan before adding the spices and tomatoes, reducing the oven time to about 30-40 minutes since ground meat cooks faster.
Replace the beef with plant-based alternatives like lentils, black beans, or meatless crumbles. Adjust cooking times as needed, and use vegetable broth instead of water for added flavor.
Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave, adding a splash of water if needed to loosen the sauce.
Yes, this chili freezes well. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Regular diced tomatoes or even sun-dried tomatoes (rehydrated if very dry) work well. Adjust quantities to taste, as flavors may vary.
For a lower-carb version, omit the beans or replace them with diced zucchini, cauliflower, or mushrooms. These add bulk without the carbs.
Add extra chili flakes, diced jalapeños, or a dash of hot sauce to the chili base. You can also include some of the salsa's seeds for more heat.
Try cornbread, rice, or a simple green salad. Toppings like shredded cheese, sour cream, or avocado also complement the dish well.
Absolutely! After browning the onions and spices on the stove, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

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