Chilli Con Carne

This meal is great one to share on a Saturday night. I love grabbing a small bowl, adding in the carne and dolloping guacomole right in the centre. This meal is great served with a White Shiraz or Grenache Rose.

Ingredients

Meat
600-700g beef mince
2 tablespoons olive oil
1 onion, chopped
½ red capsicum, diced
2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground paprika
2 tablespoons ground garlic powder
¼ teaspoon cayenne pepper ½ teaspoon chilli paste
200g can chopped tomatoes
1 jar hot tomato salsa
1 teaspoon beef stock powder
½ cup boiling water
2 tablespoon tomato paste
1 tablespoons red wine vinegar
420g Edgell can red kidney beans, rinsed, drained
Freshly ground pepper

Guacamole
2 hass avocados, thickly sliced
½ red oinon, chopped coarsely
2 tablespoons sour cream
4 cherry tomatoes, quartered
Splash of tabasco
Splash lime juice

Method

Prepare the guacamole. Refrigerate for at least 2 hours.
Combine ground coriander, cumin, garlic powder, paprika and cayene pepper in a small bowl. Mix thoroughly.
Add olive oil in a saucepan and add mince once oil is hot. Cook mince and remove excess fat.
Add chilli paste, spice mix and onions. Cook until onion are tender and translucent.
Add chopped tomato and salsa. Stir and cook for 5 mins. Season with pepper. Add beef stock powder and tomato paste. Add boiling water. Reduce heat to medium-low and cook for 15-25 mins, stirring occasionally. Take meat mixture off the heat to cool. Once cooled, reheat the meat mixture. Drain and rinse kidney beans. Add red wine vinegar and kidney beans. Cook for 5-10 mins until heated through. Divide the meat mixture among the plates and add a good-size dollup of guacamole on top. Serve with corn chips.

Method for Guacamole

Add avocado, onion, tomato, tabasco and lime juice to a chopping bowl. Mix.
Add sour cream and mix well.
Place in fridge.