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Chilli beef on avocado
Chilli beef on avocado
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Try this easy weeknight chili with a secret twist - cocoa!
Ingredients:
  • 18.20 gm olive oil
  • 1 large onion, finely chopped
  • 500g beef mince
  • Mutti Polpa Finely Chopped Tomatoes 400g
  • 125ml beef stock
  • 44.40 gm tomato paste
  • 10.00 gm cocoa powder
  • 1 tsp chilli powder
  • 1 tsp dried oregano
  • 420g can red kidney beans, rinsed, drained
  • 2 avocados
  • Steamed white rice, to serve
  • Thinly sliced red onion, to serve
  • Coriander sprigs, to serve
  • Corn chips, to serve
Instructions:
  • In a large frypan over medium-high heat, heat olive oil. Saute onion until soft, about 2-3 minutes. Turn up the heat to high, then add beef mince and cook until browned, for 4-5 minutes. Lower heat to medium, combine tomato, stock, tomato paste, cocoa, chilli powder, and oregano, and simmer for 15 minutes. Lastly, add kidney beans and cook for an additional 5 minutes until heated through.
  • Next, carefully cut the avocados in half, then remove the pits and peel them.
  • Spoon rice into bowls and place avocado halves on top. Add chilli beef, then sprinkle with onion and coriander. Serve with corn chips.

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