Chilli con carne with guacamole
Supposedly a Texan dish with Mexican roots this chilli con came 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.
Serves
4Preparation time
10 minsCooking time
15 minsIngredients
- •3 cups classic Bolognese sauce
- •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
Method
Use a large deep saute 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 came in warmed taco shells topped with sour cream and coriander leaves, with guacamole and a mixed salad on the side.
