Ingredients
For the naan breads
- 340 g, all-purpose flour, sifted
- 150 g. strained yogurt
- 30 g. melted butter
- 7 g. dry yeast
- 2 tbsp. granulated sugar
- 2 tsp. black sesame seeds
- 1 ½ tsp. baking powder
- 1 pinch salt
- 120 ml lukewarm water
For the ground meat
- 1 kg ground beef
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 chili pepper, finely chopped
- 1 medium onion, finely chopped
- 2 tbsp. tomato paste
- 1 tsp. ground cumin
- 1 tsp. chili powder
- ¼ tsp. cayenne pepper
- 1 tbsp. granulated sugar
- 400 g. crushed tomatoes
- 200 ml vegetable broth
- 300 g. canned black beans
- Salt
- Olive oil
For the yogurt dip
-
200 g. strained yogurt
- Juice and zest of one lime
- ¼ bunch cilantro, finely chopped
Instructions
For the naan breads
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In a small bowl, add the lukewarm water, yeast, and sugar. Stir with a spoon and let sit for 5 minutes to activate the yeast.
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In a bowl, add the flour, black sesame seeds, baking powder, yogurt, butter, salt, and the yeast mixture. Knead with gloved hands until a slightly sticky dough forms (if the dough is too sticky, add a little more flour).
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Transfer the dough to a buttered bowl, cover with plastic wrap, and let it rise for about 1 hour.
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Once an hour has passed, divide the dough into 6 equal pieces and roll them into 6 balls.
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On a floured surface, roll out each ball with a rolling pin into a rectangular shape, 22x14 cm. Repeat the same process for the remaining dough balls.
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Place a frying pan over medium-high heat and let it warm up. Once heated, lower the heat and cook each flatbread for 1-2 minutes per side. Follow the same procedure for the remaining flatbreads and, once ready, transfer them to a plate.
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Spread chili con carne on each flatbread along with the yogurt dip and serve.
For the ground meat
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Place a pot over high heat. Once heated, add a little olive oil, the ground meat, bell peppers, and onion. Break up the ground meat and sauté for 8-10 minutes until all ingredients are caramelized.
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Add the tomato paste, cumin, chili, cayenne pepper, and sugar, and sauté for another 5 minutes.
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Add the crushed tomatoes and vegetable broth, lower the heat to medium, and continue cooking for about 25 minutes until the sauce thickens.
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In the last 5 minutes, add the beans and season with salt.
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In a bowl, add the yogurt, lime juice, lime zest, and cilantro, and mix well.
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Serve the hot chili con carne with the yogurt dip in naan breads.