Chili with Avocados

Serves: 5
Total Calories: 666


3 onions, coarsely chopped
4 cloves garlic, chopped
3 tablespoons vegetable oil
2 pounds beef round steaks, cut in small cubes
1 pound lean pork, cut in small cubes
1/3 cup chili powder
1 tablespoon flour
1 large can Italian tomato, cut up, with juice
3 bay leaves
1 tablespoon oregano
2 teaspoons ground cumin
1 tablespoon brown sugar
1 tablespoon red wine vinegar
1 cup pimento-stuffed green olives, drained
3 avocados, peeled, halved


In a medium saucepan, sauté onions and garlic in oil until soft. Remove and set aside. Brown meat over high heat in same pan. Stir in onions, garlic, chili powder, flour, tomatoes, bay leaves, oregano, cumin, sugar, salt, and vinegar. Bring to a boil, lower heat, and simmer covered for 2 hours, stirring occasionally. Discard bay leaves. Stir in olives, correct seasoning, and serve over avocado halves.

Nutritional Facts:

Serves: 5
Total Calories: 666
Calories from Fat: 307

This Chili with Avocados recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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