Ingredients
Chili Con Carne
- 2 tbsp olive oil
- 1 medium red onion diced
- 1 medium red pepper diced
- 750 grams beef mince
- 4 tbsp tomato paste
- 400 grams canned diced tomato in juice
- 410 grams kidney beans drained
- 2-4 cups beef stock
- Salt and pepper to taste
Tex Mex Spice Mix
- 5 tsp cumin powder
- 4 tsp paprika powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cayenne powder
- 2 tsp oregano dried
Guacamole
- 2 large avocado skin and stone removed, diced
- 1 medium red onion peeled and finely diced
- 1 medium tomato
- 1 medium jalapeno cored and finely diced
- Juice from a lime
- Salt to taste
Lime Rice
- 1 cup Spekko long grain rice
- 1 ½ cups water
- 1 tbsp butter
- 1 lime zest and juice,
- ¼ cup fresh coriander chopped
- Limes halved, garnishing
- Coriander chopped, garnishing
Instructions
Chili Con Carne
- Heat the olive oil in a large pot over medium heat. Add the chopped garlic and diced onion and sauté for 1 minute. Add the diced red pepper and cook for an additional 2 minutes.
- Add the beef mince and cook, stirring occasionally, until browned.
- Mix the cumin pepper, paprika powder, garlic powder, onion powder, cayenne pepper, and dried oregano together in a small bowl. Set aside. Stir in 2 tablespoons of the Tex Mex spice mix (add more to taste).
- Add the tomato paste, chopped tomatoes, kidney beans, and a pinch of salt and pepper. Cover the pot and simmer for 30 minutes, stirring occasionally. If needed, add more beef stock or water during the simmering process to reach your desired consistency. Adjust seasoning to taste.
Guacamole
- In a medium bowl, combine the diced avocados, diced onion, lime juice, chopped tomato, and finely chopped jalapeno. Season with salt to taste and stir until well mixed.
Rice
- Add the rice to a medium saucepan. Rinse the rice under water until it runs clear, then drain. Add the water to the drained rice. Cover and bring to a boil. After 5 minutes, reduce the heat to low and cook for 10 minutes or until all the water has evaporated. Stir in the butter, lime zest, lime juice, and chopped coriander while the rice is still hot. Cover and set aside.
- Serve the lime rice on plates, topped with the chilli con carne. Garnish with fresh coriander and lime wedges. Serve the guacamole on the side.