Love Food

chilli con carne with guacamole

Supposedly a Texan dish with Mexican roots this chilli con carne with guacamole with cause no controversy about it’s deliciousness only maybe it’s origin.

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

chilli con carne with guacamole

  • 3 cups classic Bolognese sauce (recipe at https://lovefood.net.au/)
  • 1 tablespoon olive oil
  • ½ a large red capsicum, deseeded and sliced
  • 1 red chilli, deseeded and finely chopped (use a birds eye chilli if you want it really hot or long red chilli if you like it milder)
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • 1 400g can red kidney beans, drained and rinsed
  • ¼ cup fresh coriander leaves, picked and washed

for the guacamole

  • 1 large ripe avocado
  • 1 medium very ripe tomato, finely diced
  • 1 garlic clove, crushed
  • juice of ½ lemon or lime
  • 1 tablespoon coriander leaves, finely chopped
  • ½ teaspoon of ground cumin
  • sea salt
  • 1 teaspoon Tabasco (more if you like things hot)

 to serve

  • 1 200ml tub sour cream
  • 12 taco shells

Use a large deep sauté or frying pan over medium heat. Add the oil and capsicum and cook for 2-3 minutes or until the capsicum starts to soften slightly, add the cumin, paprika and fresh chilli and cook for a few seconds until it smells wonderful (add extra oil if you need it). Then add the Bolognese sauce and a little extra water (if the sauce is very thick), stir thoroughly and cook on a low heat until all the flavours have combined and the capsicum is very soft (about 10 minutes), add the red kidney beans, cook for just long enough to heat them through. While the red kidney beans are heating through make the guacamole. Scoop the flesh from the avocado and place in a medium bowl, roughly mash it with a fork and add all the other ingredients, mix well. Season with salt, Tabasco and lemon or lime juice to taste. Serve the chilli con carne in warmed taco shells topped with sour cream and coriander leaves, with guacamole and a mixed salad on the side. Serves 4.

Chilli on carne with guacamole
Chilli on carne with guacamole
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chilli con carne with guacamole
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