Chili Beef on Avocado

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!