Chili con carne with guacamole and rice

    This heartwarming bowl hits every flavour note in the book. Served with guacamole and rice to make a delicious meal.

    Chili con carne with guacamole

    Chili con carne with guacamole and rice

    A chilli bowl full of flavour and punch
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Course: Main Course
    Cuisine: American, Mexican
    Keyword: avocado, chili, rice
    Servings: 4 people
    Author: Bart van der Lee


    • medium cooking pot


    Voor de Chili con carne

    • 1/2 kg minced beef freshly minced from the butcher!
    • 500 gram fresh tomato peeled
    • 1 piece corn on the cob or a small can of corn
    • 1/2 piece red pepper
    • 1/2 piece red onion
    • 2 clove garlic
    • 150 gram kidney beans from the can
    • 1 piece knorr stock pot
    • 1/2 tsp cumin powder
    • 1/2 tsp mild Chilli powder
    • 1/4 tsp smoked paprika powder
    • 2 leaves bay
    • 1 tsp Oregano
    • 10 gram fresh coriander
    • 1 piece lime

    For the Guacamole

    • 2 large ripe avocado
    • 5 gram verse koriander
    • 1 piece rode chilli
    • 1 piece lime
    • 1 clove garlic
    • 15 ml oliveoil exra virgin
    • 1 pinch salt


    For the Chili con carne

    • cook the corn on the cob in lightly salted water for 10 minutes, remove from the pan and leave it to cool down
    • peel the tomatoes and chop fine with a chefs knife
    • Peel the red pepper with a peeler, trim the insides and cut in cubes
    • clean the onion and garlic and chop small with a chefs knife
    • cut the corn off the cob, reserve half for the guacamole and the other half for the chilli
    • open the can of kidney beans and rinse off the liquid under cold water
    • heat a medium pan over high heat en stir fry the minced beef in a little oil till it turns dry and starts to brown
    • add the onions, garlic, red pepper and half the corn and cook for a few minutes over medium heat
    • Add the parika, cumin, smoked paprika and chilli powder and cook for another 3 minutes
    • add the stock pot, bay leaf, oregano, kidney beans and chopped tomato
    • mix well and cook togehter over low heat for about 30 min
    • season with salt and optionally more chilli powder for extra kick
    • hak de coriander grof en voeg net voor het serveren toe aan de chili samen met het sap van de limoen

    for the Guacamole

    • skin and the de-stone the avocado and mash the flesh with a fork
    • presh the garlic and chop the chilli and add to the avocado
    • wash and chop the coriander
    • Add the reserved corn, olive oil, lime juice, coriander and a pinch of salt
    • saason with salt

    For the rice

    • cooked white rice
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