For a variation, serve the chilli in tacos instead of tortillas, or use minced pork instead of beef.
- Peel onions, garlic and carrot. Cut into quarters with celery. Seed and quarter capsicum. Using a food processor, pulse vegetables and garlic in short bursts until coarsely chopped. Place in a bowl.
- Squeeze meat from chorizo casings and pull apart into 2cm pieces. Heat oil in a large casserole over medium–high heat. Add chorizo and cook, stirring, for 3 minutes or until browned. Add beef, spices, sugar and 2 teaspoons salt, and cook for 5 minutes, breaking up beef with the back of a spoon, or until browned.
- Add vegetable mixture to casserole and stir for 5 minutes or until softened. Add tomatoes and vinegar. Rinse and drain chickpeas and beans, then add to casserole with tomato paste. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until thickened.
- Meanwhile, to make guacamole, scoop avocado flesh into a bowl. Squeeze over lime juice. Pick a handful of coriander leaves and add to bowl. Season with salt and pepper. Mash together with a fork.
- Pick more coriander leaves and scatter over chilli con carne and serve with guacamole, sour cream and tortillas.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set