My husband makes the best guacamole I’ve ever tasted. It has the perfect blend of acidity, spice, and creaminess. Whenever we have ripe avocados in the house, he goes straight for the mortar and pestle.
Unfortunately, he thinks its hilarious that his concoction is so good. As a result, he never, EVER, tells me how he makes it. It remains his “secret recipe,” and he often uses it as ammunition to try to prove that he is a better cook than I am (yeah right!)
Whatever, I’ll take this loss. I’ll remain in the dark when it comes to making a fabulous guacamole. I don’t care, as long as I still get to eat it. It’s addictive when paired with some tortilla chips, but it’s absolutely amazing on tacos, burritos, or my favorite – chili.
LOADED TACO CHILI
WHAT YOU NEED:
1 lb. of lean ground beef
1 medium-sized onion, diced
1 Tbsp. of minced garlic
2 cans (4.5 oz.) of diced green chiles
1 packet of taco seasoning (I use spicy, but medium or mild is fine)
1 can (~15oz.) of black beans, drained and rinsed
1 can (28 oz.) of crushed tomatoes
shredded cheddar cheese, sour cream, guacamole – for garnish (optional!)
WHAT TO DO:
- Lightly spray a large pot with nonstick cooking spray. Add the ground beef. Cook over medium heat until browned.
- Add in the minced garlic, onion, and chopped green chiles. Simmer while stirring, until onions are translucent.
- Sprinkle in the packet of taco seasoning, mixing until it is fully incorporated. Simmer for ~5 minutes, letting the beef soak up the spices.
- Stir in the crushed tomatoes and black beans. Simmer on the stove top for 30-40 minutes, letting the flavors blend together.
- Time to eat up! Pour some of the chili in a bowl, and add your favorite toppings! Mine are shredded cheddar and some *stellar* homemade guac.