This recipe comes from a delicious. cookbook and is basically fool-proof. I had been eyeing it off for a while, usually anything with avocado catches my eye, and when I finally decided to make it I was shocked at how delicious it really is. It looks incredibly simple and even the instructions are easy but somehow it creates a perfect blend of flavours and textures. The squishy kidney beans mix into the savoury yet slightly sweet beef accompanied by the soft pillow of white rice and the smooth, fresh taste of the avocado.
This is a great budget recipe for students and it is really easy to make a lot of it. I cooked for 10 people and actually had some leftovers. The only expensive part is the avocados, the ridiculous cost of avocados in Sydney blows my mind, it’s unfair that these grocery stores are trying to come between me and my love for all things avocado. But if you have time to get on your scavenger hat and find the good deals for these sumptuous little treats it will definitely be worth your time. (I got six avocados for a dollar the other day. SIX.) It was a good day.
In this recipe make sure you don’t leave anything out because its magic really comes from the perfect way all the flavours mix together. The cocoa powder is especially important because it really gives the beef that tint of sweetness.
While I was making this my roommate kept joking it looked like I was serving children in an orphanage since I had made a ridiculous amount and was shoveling it onto plates with a ladle. But despite it apparently looking like gruel in an orphanage or soup kitchen it tastes like a nice gourmet meal. So next time you’re looking to entertain a bunch of friends or the weather is a bit chilly and you want to warm your tummy with a nice bowl of chilli I recommend giving this recipe a go.
Chilli Beef On Avocado Recipe
Ingredients (serves 4)
(to make this for 10 people I doubled the recipe and added in an extra 500g of beef mince, so altogether it was 1500 grams of meat, and yes, that is a lot of meat)
- 1 tbs olive oil
- 1 large onion, finely chopped
- 500g beef mince
- 400g can chopped tomatoes
- 1/2 cup (125ml) beef stock or water
- 2 tbs tomato paste
- 1 tbs cocoa powder
- 1 tsp chilli powder
- 1 tsp dried oregano
- 420g can red kidney beans, rinsed, drained
- 2 avocados
- Steamed white rice, thinly sliced red onion, coriander sprigs and corn chips, to serve
- Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Increase heat to high, then add beef mince and cook, stirring, for 4-5 minutes until browned. Reduce heat to medium, then stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. Add kidney beans and cook for 5 minutes or until heated through.
- Meanwhile, halve the avocados, remove the stones and peel.
- Divide the rice among serving bowls and top with avocado halves. Top with chilli beef, and garnish with onion and coriander. Serve with corn chips.
(Sorry for the bad quality of this photo, I was pretty hungry and didn’t have time to get a decent one, and yes I did leave out the corriander and onion sprigs on top, I’m still a student after all and what would this post be without me leaving at least one thing out)