Chilli Con Carne & Guacamole

Monday and Tuesday night are usually double meal night as I’m at a night class on the Tuesday and want something quick and easy for tea. Tonight we had chilli con carne with guacamole and tortilla chips. Tomorrow I’ll probably serve the chilli with rice or on jacket spuds.

I didn’t realise how shockingly bad this photo was and the splodge of chilli on the bowl until I had uploaded it. The guacamole was a beautiful vivid green when I made it 5 min before the photo was taken, but it soon discoloured.

Chilli con carne
Serves 4

1 onion, diced
1 clove of garlic, crushed
500g beef steak mince
75ml port (or red wine)
1 red pepper, sliced
1 medium red chilli, finely sliced
1 tin of chopped tomatoes
1 beef oxo cube
dash of Worcestershire sauce
1 tbsp tomato puree
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground cinnamon
salt & pepper
1 tin of kidney beans

1) Fry onions and garlic until softened. Add mince, then cook until browned. Pour in port and boil for 3 min.

2) Stir in the remainder of the ingredients (apart from the kidney beans). Simmer for 50 min.

3) Add kidney beans and simmer for a further 10 min.

Guacamole
Serves 1-2

Juice of half a lime
1/2 a fresh red chilli, finely sliced
1 tsp coriander
1 ripe avocado
salt & pepper

1) Blitz all ingredients until you have a paste.

Post Author: Jules

Freelance food geek who's passionate about food education.

0 thoughts on “Chilli Con Carne & Guacamole

    3-Bean Chilli « Butcher, Baker

    (July 7, 2011 - 9:50 am)

    […] recipe is cross between my chilli con carne recipe and a bean casserole recipe given to me by the lovely Fi on a foodie […]

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