A quick weeknight meal to make. The cocoa powder will remind you of the Mexican sauce Mole. Another ingredient to help spice this dish is cinnamon. Did you know that the American outlaw, Jesse James (1847-1882), refused to rob a bank in McKinney, Texas because that is where his favorite chili parlor was located (urban legend?......you decide). Chili originated in Texas and not Mexico although tourist destinations in Mexico do serve it. This recipe is adapted from ABC Delicious magazine.Serves 4
1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
400g can chopped tomatoes
125ml (1/2 cup) beef stock or water
2 tablespoons tomato paste
1 tablespoon cocoa powder
1 teaspoon chili powder
1 teaspoon dried oregano
420g red kidney beans, rinsed and drained
2 avocados, halved with stone removed
steamed white rice, thinly sliced red onion
Heat the oil in a large frying pan over medium high heat. Add onion and cook for 2-3 minutes until softened. Increase heat to high and add beef and cook 4-5 minutes until browned. Reduce heat to medium and stir in tomatoes, beef stock, tomato paste, cocoa powder, chili powder and dried oregano. Simmer for 15 minutes. Add the kidney beans and cook, stirring occasionally for 5 minutes. Divide rice among serving bowls and top with avocado halves and chili. Garnish with onion and coriander.
The Culinary Chase's Note: Enjoy this with a really cold beer!
6 comments:
Such a nice idea to serve your chli atop an avocado, which we usually serve chopped up, as garnish.
Wow, what a great way to serve avocado! I know this is good!!!
That meal looks really good. I have also enjoyed adding a touch of cocoa to chili.
I say urban legend and my husband says it was probably started by the chili parlor.
This sounds yummy and so good for you also and you could leave out the meat and substitute another bean. Yum.
Ummmm, I just want to curl up in my most comfortable chair with that bowl and enjoy every morsel.
Thanks Lydia, Meeso, Kevin, Candy & Cynthia!
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