Deeply filling and so easy to make for a large group – this chilli con carne is a winner in every household.
Chilli Con Carne with Avocado Salsa
2 tbsp Olive oil
1 celery stalk, diced
1 onion, diced
1 tsp salt
2 cloves garlic, minced
1 red capsicum, diced
1 carrot, grated
500g Beef Mince
2 x long red chilis, seeded & finely diced (add extra or leave in the seeds if you like your chili hotter)
2 tsp Paprika
2 tsp Ground cumin
½ tsp Cayenne
15g (3 squares) dark cooking chocolate
400g tin tomatoes
1 x 410g tin 4 bean mix
125g corn kernels
Juice and zest of 1 lime
300ml plain yoghurt
200g grated cheese
1 cup breadcrumbs
Zest from the juiced lime
2 x Avocado, peeled and diced
1 x 300g punnet Mixed mini tomatoes
1 x Small red onion, halved and thinly sliced
Juice of 1 Lime
1 x Long Red chili
Heat 1 tbsp olive oil in a heavy based large saucepan on Induction/Flame Select level 8. Saute the celery and onion with the salt until they start to turn opaque and soften a little. Add the capsicum, carrot and garlic and continue to cook for a further 3 minutes. Remove from the dish.
Heat your oven to CircoTherm function at 180°
Heat the remaining 1 tbsp olive oil in the same pan, add the beef and cook until all the beef in completely coloured. Add the chillis, paprika, cumin and cayenne, stir to combine. Then add the vegetables back into the dish.
Add the chocolate, tinned tomatoes and sugo. Stir gently until the chocolate has melted then transfer the mix into a 2lt oven proof dish. Place into the oven and cook for 30 minutes.
While the chilli is cooking, mix together the yoghurt, cheese, breadcrumbs and lime zest for the topping. Set aside. Combine all the salsa ingredients and gently toss together. Set aside.
After the 30 minutes cooking time, remove the baking tray from the oven and change the function to CircoRoast at 180° Add the 4 bean mix, corn kernels and lime juice and mix evenly through the chilli.
Dollop the topping mixture over the chilli and spread out a little to completely cover the dish. Return to the oven on Level 3 and continue to cook for a further 15 minutes or until the topping turns golden.
Spoon the chilli into serving dishes and top with the avocado salsa.
The chilli can be served with your favourite accompaniment such as rice, baked potatoes or crusty bread.