Chilli Con Carne with Guacamole
500g Premium Beef Mince
4 Fresh Chorizo Sausages
2 Brown Onions, finely diced
2 Garlic Cloves, minced
1 Large Carrot, finely diced
2 Celery Stalks, finely diced
1 Red Capsicum, finely diced
2 tbsp Olive Oil
1 1/2 tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Chilli Flakes
2 tbsp Paprika
2 tsp Sea Salt
2 Cans Diced Tomatoes
1 Can Borlotti Beans, drained and rinsed
2 tbsp Red Wine Vinegar
2 tbsp Tomato Paste
Sour Cream & Tortillas, to serve
Step One - Dice all the vegetables and set aside in a bowl.
Step Two - Squeeze the chorizo meat from the sausage casings and slice into 2cm long pieces. In a large frying pan heat the olive oil over a medium to high heat. Add the chorizo to the pan and brown, stirring, for 3-4 minutes. Add the beef mince to the pan, along with the spices, garlic and salt. Cook for 5 minutes, breaking up the mince with a wooden spoon, or until brown.
Step Three - Add the vegetable mixture to the pan and stir thoroughly to combine. Cook for 8-10 minutes or until the onions are softed. Add the remaining ingredients to the pan, stir to combine. Bring the chilli con carne to a simmer, and cook for 20 minutes or until the sauce has thickened.
Step Four - To make the guacamole, scoop the avocado flesh into a bowl. Half the lime and squeeze the juice over the avocado. Season with salt & pepper. Mash together with a fork.
Step Five - Laddle the chilli con carne into serving bowls, top with the guacamole and sour cream. Serve alongside tortillas.