Ragin’ Flamethrower’s Chili in Avocado Bowls

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Introducing the fiery and flavorful "Ragin Flamethrower's Chili in Avocado Bowls" recipe, a tantalizing twist on traditional chili dishes. This recipe combines the rich and smoky flavors of a hearty chili with the creamy and nutritious goodness of avocado bowls. The spiciness of the chili is sure to ignite your taste buds, while the avocado bowls provide a cool and refreshing contrast. Perfect for those who love a little heat with a touch of indulgence, this recipe is guaranteed to satisfy your cravings.

Keywords: chili, avocado bowls, fiery, flavorful, spicy.

Ragin flamethrower's chili in avocado bowls recipe details

Ragin flamethrower’s chili in avocado bowls recipe, recipe Rating: 4.8
Number of votes:130

This chili is a spicy, chunky dish with lots of taste and a great depth of flavor that will knock your socks off. The avocado tames the heat.
Ready in: 1 hour 40 mins

Ingredients

Serves: 6

• 1/4 cup olive oil
• 2 onions, diced
• 4 cloves garlic, minced
• 2 pounds Angus beef sirloin, cut into chunks
• 8 ounds hot Italian sausage, crumbled
• 1 (1 ounce) package chili seasoning
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup dry red wine
• 1/2 cup freshly brewed coffee
• 1/4 cup chopped chipotle chilies
• 1 (15 ounce) can pinto beans, rinsed drained
• 1 (15 ounce) can chick peas, rinsed drained
• 1/4 cup chopped cilantro
• 3 avocados, halved, seeded, skin removed
• 2 tablespoons fresh lemon juice
• Garnishes: sour cream, grated Swiss cheese, chopped olives, green onions

Preparation method

Prep: 10 mins | Cook: 1 hour 30 mins

1. Heat 2 tablespoons olive oil in large saucepan or Dutch oven over medium heat. Add onions and garlic. Saute until onion is translucent. Remove onion to a plate.
2. Add sirloin and sausage and cook till nicely browned. Stir in seasoning and cook 1 minute longer.
3. Add tomatoes, wine, coffee and chipotle chilies. Bring to boil, then reduce to simmer 30 minutes. Stir in beans, chick peas and cilantro. Cook till thickened and meat is tender.
4. Preheat oven to 500 degrees F.
5. Brush cut sides of avocados with lemon juice and remaining olive oil. Place on baking sheet and bake for 5 to 6 minutes.
6. Place 1 avocado half onto each of 6 serving plates. Spoon chili over each. Top with garnishes as desired.Use for leftovers

Serrve any leftovers over a bowl of creamy polenta.