Food & Adventures

Monday 18 June 2018

Four Bean Chilli Con Carne with Homemade Guacamole

One of my favourite 'one pot' meals is a Chilli Con Carne. I've been faffing about with different recipes for a few years and I think I've settled on my favourite. This one is on the milder side of hot (I just can't take spicy food as much as I used too). If you like a little more heat you can use use a hotter variety of chilli.

The Ingredients

For the Chilli:

1 onion (diced)
1 small bag of mushrooms (quartered or sliced)
1 pepper (chopped)
2 garlic cloves (crushed)
500g beef mince
400g can of chopped tomatoes
400g can of baked beans
400g can of kidney beans
400g can of cannellini beans
400g can of black eyed beans
2 red chillies (chopped)
2 tbsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
shake of Worcestershire sauce
freshly ground black pepper
bunch of fresh coriander (roughly chopped)

For the Guacamole:

1 avocado
4 cherry tomatoes
1 red chilli
the juice of half a lime
fresh corirander

The Method

Heat some oil in a large pan or casserole dish on a medium heat, add the onion and cook for a few minutes until it starts to go translucent. Next add the garlic and cook for another couple of minutes, then add the tomato purée and mix this with the onion and garlic.

Now add the mince and cook until brown, once browned add the chopped tomato, mushrooms, pepper and chilli and mix everything together.

Drain and add the four types on beans and mix everything together again and add the chilli powder, ground cumin and ground coriander. Taste the chilli at this point and season with salt, pepper and Worcestershire sauce until it's how you want it.

Once you have the seasoning right turn the temperature down to low and cover the dish, leave it to cook for a minimum of half an hour, but leave a long as possible (the flavour gets better the longer you leave it).

Now for the Guacamole, cut the avocado in half and remove the stone and scoop the flesh from the skin. Chop the flesh of the avocado and then crush it with a fork, chop the tomato, chilli and coriander and mix this with the avocado and lime juice. Taste and season with salt and pepper.

Serve the chilli with boiled rice and a scoop of Guacamole and garnish with chopped coriander.

Buen Provecho


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