B00CU1W244_EBOK

Chilli con carne with blackened
corn and avocado salad
SERVES 4 PREP 15 mins COOK 45 mins
One of Mexico’s most well-known exports, chilli con carne is
now an Australian favourite. Packets of chilli seasoning mix
are available in supermarkets, and you can also add chipotle
chillies or pickled jalapenos for extra kick. Use leftover chilli
con carne to make the enchiladas on page 129.
Place a large heavy-based saucepan over medium–high heat.
Add the oil, onion, garlic and oregano and cook for 4–5 minutes
until the onion begins to soften. Stir in the seasoning mix and
cook for 1 minute. Add the beef mince and cook, stirring to break
up the lumps, for 5–6 minutes until the mince starts to colour.
Stir in the tomatoes and tomato paste and continue to cook for
3 minutes. Add the vinegar and 3 tablespoons water, then
season with salt and pepper to taste. Bring to simmering point,
then reduce the heat to low, cover and simmer for 20 minutes,
stirring occasionally. Add the kidney beans and cook, uncovered,
for a further 10–12 minutes until the mixture has thickened and
most of the liquid has evaporated (take care not to let it dry out).
Meanwhile, heat a barbecue or chargrill pan to high. Spray the
corn lightly with cooking oil and cook, turning, for 7–8 minutes
until the corn is cooked and blackened in spots. (Alternatively,
steam or boil the corn until tender.) Cut each corn cob in half.
For the avocado salad, place all the ingredients in a bowl,