Chilli Beef on Avocado

The perfect weeknight, TV dinner.

Ingredients

• 1 Tbsp olive oil
• 1 large onion, finely chopped
• 2 crushed garlic cloves
• 500g beef mince
• 400g can chopped tomatoes
• 1/2 cup beef stock or water
• 2 tbsp tomato paste
• 1 tsp chilli powder
• 1 tbsp cocoa powder
• 1 tsp dried oregano
• 420g can red kidney beans, rinsed
• chilli flakes to sprinkle when serving
• 2 avocados
• steamed white rice
• to serve; thinly sliced red onion, coriander, corn chips

Method

1. Heat olive oil in a large frying pan over medium-high heat. Add onion and cook for 2-3 minutes until soft.
2. 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.
3. Add kidney beans and cook for 5 minutes or until heated through. Meanwhile, halve the avocados, remove the stones and peel.
4. 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.