Mexican Chili Con Carne

INGREDIENTS

• 500 g lean beef mince
• 10 ml olive oil
• 2 large onions
• 2 cloves garlic, crushed
• 1 red pepper seeded & chopped
• 1 red chili chopped
• 5-7 ml hot or mild curry
• 10 ml ground or 20 ml fresh coriander chopped
• 410 tin diced tomatoes & 125 g tomato paste
• 2 t paprika, 2 t ground cumin, 1 t dried oregano
• 10 ml sugar
• 410 g tin whole kernel corn, well drained or 2 cooked corn
• 300 g kidney beans drained & rinsed
• 125 ml red wine
• 50 ml corn or cake flour
• 2 large onions
• 2 large onions

GUACAMOLE DIP INGREDIENTS

• 2 ripe avocado's mashed
• Juice of 1 lemon
• 1 small red chili chopped
• 30-40 ml fresh coriander chopped
• salt & ground black pepper to taste
• 10 ml olive oil to preserve
• mix all ingredients well and keep refrigerated until served

METHOD

• Fry onions in oil adding curry
• Add mince until well cooked
• Add rest of ingredients and simmer well
• Mix corn or cake flour with water into a paste and add to dish to thicken sauce

SERVE

• Dish up in a Munch Bowls
• Enjoy with guacamole

SERVING TIPS

• Before dishing food in a munch bowl, bake in oven for - 5 minutes at 70 - 100'C making bowl more crisp
• Serve Guacamole or other tasty dips to scoop up with left over bowls, finishing bowl & all ... enjoy!