Name: Chilli con carne
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 onion finely chopped; 1.00 garlic cloves, finely chopped; 400.00 g beef mince lean; 410.00 g tomatoes chopped; 310.00 g red kidney beans tinned and drained; 1.00 bay leaves; 4.00 chillies finely chopped; 5.00 ml salt to taste; 2.00 ml brown sugar; 1.00 garlic cloves, crushed; 1.00 ml salt; 0.50 onion small, chopped; 5.00 ml lemon juice; 1.00 green pepper small, finely chopped; 10.00 ml fresh coriander chopped; 4.00 tortillas

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Ingredients (16)

Meat: oil

1.00	onion — finely chopped
1.00	garlic — cloves, finely chopped
400.00 g	beef mince — lean
410.00 g	tomatoes — chopped
310.00 g	red kidney beans — tinned and drained
1.00	bay leaves
4.00	chillies — finely chopped
5.00 ml	salt — to taste
2.00 ml	brown sugar

Guacamole: avocado, peeled and pip removed

1.00	garlic — cloves, crushed
1.00 ml	salt
0.50	onion — small, chopped
5.00 ml	lemon juice
1.00	green pepper — small, finely chopped
10.00 ml	fresh coriander — chopped
4.00	tortillas

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Method:

Meat Heat the oil in a heavy-based saucepan and fry the onion and garlic until golden brown. Add the meat and brown. Add the remaining ingredients. Stir gently, cover and simmer for 60 minutes over low heat. Remove the bay leaf.

Guacamole Dice the avocado. Add the remaining ingredients and mix lightly. Divide the meat mixture among the tortillas and spoon a little of the guacamole on top of each. Roll up the tortillas. The guacamole may also be served separately.