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Chilli beef on avocado

Name: Chilli beef on avocado
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large onion, finely chopped; 500g beef mince; 400g can chopped tomatoes; 1/2 cup (125ml) beef stock or water; 2 tablespoons tomato paste; 1 tablespoon cocoa powder; 1 teaspoon chilli powder; 1 teaspoon dried oregano; 420g can red kidney beans, rinsed, drained; 2 avocados; Steamed white long grain rice, to serve; Red onion thinly sliced, to serve; Coriander springs, to serve; Corn chips, to serve

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Spice up your week with this easy chilli dish which contains a secret ingredient - cocoa!

1 tablespoon olive oil
1 large onion, finely chopped
500g beef mince
400g can chopped tomatoes
1/2 cup (125ml) beef stock or water
2 tablespoons tomato paste
1 tablespoon cocoa powder
1 teaspoon chilli powder
1 teaspoon dried oregano
420g can red kidney beans, rinsed, drained
2 avocados
Steamed white long grain rice, to serve
Red onion thinly sliced, to serve
Coriander springs, to serve
Corn chips, to serve

Method

1.

Heat olive oil in a large frypan over medium-high heat. Add onion and cook for 2-3 minutes until soft. Increase heat to high, then add beef mince and cook, stirring, for 4-5 minutes until browned. Reduce heat to medium, then stir in the tomato, stock, tomato paste, cocoa, chilli powder and oregano, and simmer for 15 minutes. Add kidney beans and cook for 5 minutes or until heated through.
2.

Meanwhile, halve the avocados, remove the stones and peel.
3.

Divide the rice among serving bowls and top with avocado halves. Top with chilli beef, and garnish with onion and coriander. Serve with corn chips.