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.
INGREDIENTS
3 medium onions, coarsley chopped
4 cloves garlic
3 tablespoons 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 faat 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
NOTE - I eliminated the stuffed olives in this recipe, because the grandkids don't care for them.