Chile Con Carne with Avocado Cream Sauce
Eating healthy is such a priority for Americans these days. Don’t get me wrong, I love a Cronut as much as the next person. But since I (and many others) give into these indulgences; it is even more important to get to reap the benefits of healthy foods when it counts. Some foods have the amazing ability to boost your intake of certain nutrients when eating together. Take avocados and tomatoes for example. Tomatoes (and other orange/red vegetables) are loaded with beta-carotene and Vitamin A, an antioxidant that promotes eye health and reduced risk of developing cancer or heart disease. When tomatoes are paired with foods like avocados, your body’s ability to get all of the nutrients out of these foods, particularly vitamin A increases. And who doesn’t like these two foods together? Salsa and guacamole, cobb salads, many healthy Mexican dishes are also great options. So, for the sake of your health (and a little self promotion as well), I present to you a delicious Chili con Carne Chili with an Avocado Cream Topping. Because food that’s good for you should taste good, too.
“I didn’t know you could make good chili.” First thing that came out of my husband’s mouth. Um yeah, I make everything “good”. Anyway, it was at my sister’s house that I first had chili that not only had the traditional ground beef and bean base; but big chunks of steak meat as well. Sure this isn’t a revelatory concept… but it sure does make a difference. I have nothing against vegetarian meals. In fact, I don’t feel like I’m missing anything if my meal is lacking in animal protein. This is true for most meals, except for chili. Chili should be chocked full of meat. At least that’s my opinion. This is a hearty, spicy and satisfying winter meal that warms your tummy and makes you want to get all creepy in adult footed onesie pajamas and hang out by the fire. (I mean seriously, you’re not 3. Stop wearing them! Unless, maybe, it’s Christmas.)
Chile Con Carne
For the Chili:
1 lbs course ground chuck
1 lbs stew meat
4 Poblano peppers
1 red pepper
1 yellow onion
15 garlic cloves
3 tablespoons butter
12 oz beer
1 (14.5 oz) can beef broth
8 oz can tomato sauce
6 oz can tomato paste
2 cans red kidney beans
1 can pinto beans
1 can diced fire roasted tomatoes
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coriander
1 tablespoon cumin seed (ground is okay, I used whole)
½ tablespoon cayenne
shredded cheese (optional)
For the Avocado Greek Yogurt Cream:
1 individual serving container Greek yogurt (or roughly a cup if you have a big carton)
1 teaspoon salt
1 teaspoon garlic powder
- In a Dutch oven*melt the butter and add diced (cleaned and deseeded) jalapenos, onions and minced garlic. Cook this mixture for 5-8 minutes or until browned.
- Add the stew meat (1” chunks) and the ground beef and cook another 3-5 minutes, or until the meat begins to brown.
- Add the beer, beef broth, tomato sauce and tomato paste and stir.
- Add the roasted Poblano peppers** and the diced red pepper.
- Add the beans and stir again.
- Add the spices and continue stirring for a few minutes.
- Reduce to a low heat and cook on the stovetop, lid on, for roughly an hour. If you like “runnier” chili, you can serve it after this first hour. If you want a thicker, pastier chili, then cook for an additional 15-20 minutes with the lid off so that the excess water can cook off.
- Stir and serve.
For the Avocado Cream Sauce:
- In a food processor, combine 2 avocados, 1 individual container Greek yogurt, salt and garlic powder.
- Puree until even and smooth. Top the chili with a dollop or swirls of this delicious sauce!
Go ahead and assemble your chili bowl however you want!
*If you’re opting for a crockpot, you have two options. The first involves just dumping it all in. Option two is cooking the onions, garlic, jalapenos and meat first in a pan and then putting them into the crockpot with the rest of the ingredients. Either one of these would still result in leaving the ingredients in the crockpot for 6+ hours on a high setting. If you’re using a normal cooking pot, you can follow my instructions for the Dutch oven.
**I have three options for roasting the Poblano peppers. Whichever you chose, allow them to cool once roasted. Peel off the black part of the skin, deseed and dice them for the chili.
Option 1: On a gas stove top, turn the burners on and place the pepper over the open flame. Allow them to blacken on each side.
Option 2: Bake in the oven for 450 degrees 12-15 minutes on each side, flipping them and setting another timer.
Option 3: Turn your oven on broil and allow the peppers to blacken, flipping them every 3-6 minutes.
Amy Pottinger is a stay at home mom of two and a former kindergarten teacher. Her love of food and family fuel her to create dishes that allow her make these two passions one. Whether it’s cooking with her daughter, for her husband, entertaining others or crafting foods that nourish the body; she loves to cook. With a two and a half year old and a six month old, www.caviarandcrayons.com creates the perfect outlet for Amy to share her creative journey of food, life and love. If you’re looking to learn some new culinary skills, or just glean off of her diverse cooking recipes for inspiration, then Amy’s website has something for you. You can visit her website at www.caviarandcrayons.com, like her on Facebook at www.facebook.com/caviarandcrayons, follow her on Twitter at www.twitter.com/caviarandcrayons or follow her on Insagram at www.istagram.com/caviarandcrayons.