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 rice, thinly sliced red onion, coriander sprigs and 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.
