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Chili con carne with guacamole and rice

by Bart van der Lee
2268 views

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

Equipment

  • medium cooking pot

Ingredients

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

Instructions

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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