To make this recipe you can take the all home-made approach or the quicker, short-cut route – depending on whether you want to make or buy the guacamole and salsa. A friend mentioned that when she made ground beef recipes she substituted half of the beef for ground turkey to make her dishes healthier and I have tried it here. Instead of using the traditional addition of tomatoes to the meat I replaced them with salsa.
This chili is presented quite differently too – I lay a bed of chopped romaine lettuce on the bottom of the serving platter and surround it by corn chips lightly sprinkled with cayenne pepper. Then I place the guacamole in the middle of the lettuce and surround it with the hot chili. The result is a dish that has crunch and crisp along with chunky and soft.
1 tbsp. extra virgin olive oil, seasoned with salt and freshly ground black pepper
1 medium onion – chopped
2 cloves of garlic – finely chopped
1 tsp. cumin
1 tsp. garam masala
1 pound ground/minced beef
1 can black beans
1/2 cup tomato sauce
1 piece of chipotle pepper (from can of chipotle peppers in Adobo sauce) – chopped
4 tsp. of the Adobo sauce from the can
Heat oil in a skillet/frying pan.
Add onion and cook until just turning brown.
Add garlic and cook for a few minutes, then add spices and cook until you can smell them.
Add ground beef and cook till just browned.
Add black beans, tomato sauce, chipotle pepper and Adobo Sauce
Bring to boil, then simmer for 20 minutes.