Ingredients
Instructions
-
1.
CHILI
-
2.
Heat olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Stirring as needed
-
3.
Add the ground beef and break it apart with a wooden spoon. Cook for about 7 minutes, until the meat is browned
-
4.
Add the garlic, chili powder, cumin, sweetener, tomato paste, salt, pepper, and cayenne if using. Stir until well combined.
-
5.
Stir in water, crushed tomatoes, and drained beans
-
6.
Bring to a boil, then reduce to simmer and cook uncovered for 20-25 minutes, stirring occasionally. The chili should be thick.
-
7.
Rest for 15 minutes before filling the cups. Or chill overnight and reheat just before serving.
-
8.
TORTILLA CUPS
-
9.
Preheat oven to 425 F
-
10.
Before you start using the tortillas, they need to be softened. To do this is simple. Heat the tortillas in the microwave for about 15 seconds
-
11.
Next, mix olive oil with minced garlic and brush one side of the tortilla with the oil. Shape the tortillas into cups in a muffin pan with the olive oil side facing down. Spoon about 2 tablespoons of hot chili into the cups, and bake for about 5 minutes. The tortilla edges should be golden-brown colour.
-
12.
AVOCADO AIOLI
-
13.
Mash the avocados and mix with sour cream, lime juice, garlic, and season with salt. Top each chili cup with about 1 - 2 teaspoons of avocado aioli and toppings of choice.
-
14.
Tip: you can prepare the chili a day in advance. Just before serving, heat the chili. The tortilla cups should be baked just before serving
Leave a Reply