Avocado with Chili Con Carne
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If you have never tried chili with avocados you have never had one of the "specialties" of Southern California. The Avocado Advisory Board first published this super combination a few years ago but its fame spread across the country in short order.
INGREDIENTS
3 medium onions, coarsely chopped
4 cloves garlic
3 tablespoons bacon fat or butter
2 pounds round of beef, diced
1 pound lean pork, diced
1/3 cup chili powder
1 tablespoon flour
1 (1-pound, 12-ounce) can pear-shaped tomatoes
3 bay leaves
1 tablespoon each salt, oregano, brown sugar, wine vinegar
2 cups pimiento-stuffed olives
4 avocados, halved and peeledIn a large saucepan, cook onions and garlic in bacon fat until golden brown. Remove and reserve onions; discard garlic. Brown the meat in the same pan over high heat. Stir in onions, chili powder and flour. Add tomatoes, bay leaves, salt, oregano, sugar and vinegar; bring to a boil.
Cover and simmer 2 hours, stirring occasionally. Discard bay leaves. Stir in olives; cook 30 minutes longer. Serve over avocado halves.
Makes 8 servings