This beef chilli con carne is sure to be a family favourite – it can be tailored to everyone’s spice limits and best of all it’s super easy! The avocado crema marries brilliantly with the beef to create a delicious hearty bowl, perfect for scooping up with crispy tortilla chips.
Always refer to the product label for the most accurate ingredient and allergen information.
Tex-Mex spice blend(May be presentGluten)
mini flour tortillas(ContainsGluten, SoyMay be presentSoy, Milk)
Preheat the oven to 200ºC/180ºC fan-forced. Finely chop the garlic (or use a garlic press). Thinly slice the brown onion (see ingredients list). Grate the carrot (unpeeled). Drain the sweetcorn.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the beef mince and cook, breaking up with a spoon, until browned, 4-5 minutes.
Add the carrot, sweetcorn, Tex-Mex spice blend (see ingredients list) to the pan and season with pepper. Crumble in the beef stock (1/2 cube for 2 people / 1 cube for 4 people) and add the tomato paste and water. Mix well, then reduce the heat to low and simmer until slightly thickened, 10-12 minutes.
TIP: If you like a bit of heat, feel free to add all the spice blend.
While the chilli is cooking, slice the mini flour tortillas into wedges. Place the tortillas in a single layer across the two oven trays lined with baking paper (don’t worry if they overlap slightly). Drizzle or spray generously with olive oil and season with salt and pepper. Bake until lightly golden, 8-10 minutes.
While the tortillas are baking, juice the lemon (see ingredients list). Place the avocado flesh (see ingredients list) in a small bowl with the lemon juice. Season with salt and pepper and mash with a fork to combine. Add 1/2 the Greek yoghurt to the bowl and stir to combine. Finely chop the tomato.
TIP: For a smoother crema, use a food processor or stick blender.
Divide the beef chilli con carne between bowls and scatter over the tomato. Top with a dollop of the avocado crema, the remaining Greek yoghurt and serve the tortilla chips on the side.