How do you store chili con carne in the freezer?

Keeps for up to 3 months. Defrost in the refrigerator and warm slowly in a pan on low heat or in the microwave.

How do you store salsa in the refrigerator?

Max 1 day, covered. The avocado discolours the salsa quickly, so fresh is always the best!

Chili con Carne 'Meat Lover' Style

Favorites

45min

•

Medium

This is a chili con carne without beans and without too many vegetables—I know, that’s not my style! But… I add extra meat for flavor. To keep it somewhat balanced, I serve it with a thick salsa as a garnish, haha! This dish is an absolute hit when you’re hosting a party with friends. They’ll definitely be back!

Meer lezen

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

Chili con Carne
500 g ground beef
5 cm 'nduja
200 g pancetta, finely chopped
700 ml tomato passata
1 large sweet onion
4 cloves of garlic
2 red pointed peppers
1 tbsp cumin seeds
1 tbsp coriander seeds
1 red chili pepper
2 bay leaves
Salt, to taste

Salsa
1 avocado
1 cucumber
1 sweet onion
3 spring onions
Zest and juice of 1 lime
3 tbsp olive oil
1 bunch of coriander

For the side
1 large bag of nachos
1 jar of sour cream

500 g ground beef
5 cm 'nduja
200 g pancetta, finely chopped
700 ml tomato passata
1 large sweet onion
4 cloves of garlic
2 red pointed peppers
1 tbsp cumin seeds
1 tbsp coriander seeds
1 red chili pepper
2 bay leaves
Salt, to taste

1 avocado
1 cucumber
1 sweet onion
3 spring onions
Zest and juice of 1 lime
3 tbsp olive oil
1 bunch of coriander

1 large bag of nachos
1 jar of sour cream

Preparation method

How do you make this?

Frying PancettaFinely chop the pancetta and melt and fry it in a stew without additional fat.

Fry onion and garlicFinely chop the onion and garlic and add to the pan. Let it fry gently until it is translucent.

Roasting herbsRoast the coriander and cumin seeds in a dry pan until they start to smell. Grind them finely in a mortar. Don't skip this step, because it really gives a flavour boost!

Add peppers and meatGrate or grind the pointed pepper finely and add to the stew. Also add the ground beef and 'nduja and stir well so that everything mixes evenly.

simmeringAdd the tomato passata, bay leaves, roasted herbs and the finely chopped chilli pepper. Let it simmer gently for 30 minutes on a low heat.

Making salsaCut the avocado, cucumber, sweet onion and spring onion into small cubes. Mix with the lime zest, lime juice, olive oil and chopped coriander.

ServeScoop the chili onto a large plate and serve with the fresh salsa, sour cream and nachos.Let's go!