Chili Avocado Boats

We love avocado. And we love chili.

And we just found a great way to enjoy them together!

It's avocado season in Florida, and we're enjoying these great big West Indian avocados at half their usual price in grocery stores and roadside stands right now. Usually, we just slice them in half and eat them with an oil and vinegar dressing. (See Oil & Vinegar Avocado Boats)

While we sometimes top our chili with avocados, or serve it on the side, it occurred to us this evening that the two might mashup well. They do!

OMG - they DO!

There's tons of chili recipes on Instructables or just use your own favorite. But you'll basically need ingredients for your chili, which in our case means:

• Ground beef
• Beans (any combo of baked beans, red beans, kidney beans, etc)
• tomato sauce - 3 ounce can
• corn - 1 cup
• 1/2 Onion - chopped
• 1 clove Garlic - diced
• Parsley - handful, fresh, chopped
• Chili seasoning or chili powder
• Olive oil
• Worchestershire sauce

and

• fresh avocado

Chop and dice your onion and garlic, then sautee them until aromatic and translucent. Add ground beef, and cook, stirring occasionally, until mostly browned. Add chopped parsley and chili powder or seasoning.

Add the can of tomato sauce with an extra can of water, and the beans, then simmer for 20 minutes on medium low.

Add in fresh or frozen corn and then stir. We like the frozen corn because it stays somewhat crisp in the chili if you just cook your chili another five or six minutes on low.

Wash your avocado, then slice it in half, and remove the pit.Don't worry about a few brown spots. They just give your avocado character.

Ladle a big helping of chili into your avocado well.

An optional step but a delicious one, a handful of shredded Mexican cheese just finishes the whole thing off beautifully!

Serve with a side of corn chips and you've got a phenomenal, fragrant and delicious dinner!

Enjoy!