Ingredients
Method
1.Heat oil in a large saucepan, cook onion and garlic, stirring, until onion softens. Add beef and taco seasoning, stir until browned. Stir in stock, paste, tomatoes and oregano, bring to the boil. Reduce heat, simmer, covered, for 30 minutes.
2.Stir beans into beef mixture, simmer, uncovered, for a further 45 minutes or until thickened slightly. Season to taste.
3.Serve one-third (about 5 cups) of chilli con carne mixture with guacamole and tortillas. Accompany with sour cream, if you like.
4.Reserve remaining chilli con carne for later use.
You can use 2 teaspoons dried oregano instead of the fresh if you prefer or if fresh is unavailable. Avocado salad, coombine 1 coarsely chopped large avocado, 125g (4 ounces) halved yellow grape tomatoes, 1 thinly sliced small red onion, 1 finely chopped fresh long red chilli and . cup loosely packed coriander leaves (cilantro) in a large bowl, toss gently.
Note
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