Chili Grilled Hass Avocados with Toasted Jalapeno Breadcrumbs - 18g Carbs,
7g Fiber, 1g Sugar
Recipe From: Tyler Florence VIA www.sports.avocadocentral.com
Spicy jalapeno breadcrumbs add pep to this zesty chili served in a delicious avocado half.
Total Time: 3 hours, 15 minutes
Servings: 8
4 ripe, Fresh Hass Avocados, cut in half and seeded
Tyler's Ultimate Chili (see recipe below)
Toasted Jalapeno Breadcrumbs (see make-ahead recipe below)
--> Tyler's Ultimate Chili
1 ancho chile, seeded and hand-torn into pieces
1 lb beef shoulder, cut into large cubes
Sea salt and freshly ground black pepper, to taste
1 onion, diced
3 garlic cloves, peeled and halved
1 canned chipotle pepper in adobo, chopped
1/2 jalapeno pepper, seeded and chopped
3/4 Tbsp chili powder
3/4 Tbsp ground coriander
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/8 tsp ground cinnamon
1/4 tsp sugar
1 (14.5oz.) can whole tomatoes
3/4 Tbsp tomato paste
1 (15.5oz) cans kidney beans, drained
2 Tbsp cornmeal
1 tsp grated unsweetened chocolate
--> Jalapeno Breadcrumbs
1 cup panko breadcrumbs
1 tsp diced jalapeno pepper
3/4 Tbsp extra virgin olive oil
1 lime, juiced
1/4 cup chopped cilantro
1. Fill the avocados with a 1/4 cup of hot chili, and place on the grill. Cook for 5 minutes, or until the avocados start to feel soft. Carefully remove avocados from the grill, transfer to a platter, and garnish with the Toasted Jalapeno Breadcrumbs.
Tyler's Ultimate Chili Preparation
1. Preheat a grill to medium heat.
2. Toast the ancho chile pieces over low heat in a dry skillet until
fragrant, shaking the pan, so they don't scorch. Put the chiles in a
mini food processor and pulse to a powder.
3. Season the beef with salt and pepper and place in a large soup pot.
Add enough water to cover the beef by 1 inch, and place over medium
heat. Bring to a boil and skim off any foam that rises to the surface.
Mix in the onion, garlic, chipotle and jalapeno. Stir in the chili
powder, coriander, cumin, paprika, oregano, cinnamon, sugar, and
powdered ancho chiles.
4. Pour the entire can of tomatoes with their liquid into a bowl and
hand-crush until chunky; add it to the pot along with the tomato paste.
Simmer until the meat is fork-tender and comes apart with no resistance,
about 2 hours. As it cooks down, add more water, if necessary. When done,
take a wooden spoon and beat the chili vigorously, so the meat comes
apart in shreds.
5. Stir the beans and cornmeal into meat mixture. Season with salt and
pepper and simmer for 1 hour, stirring occasionally. Cover the pot only
partially, to allow the steam to escape. In the last 5 minutes of
cooking, stir in the grated chocolate.
--> Jalapeno Breadcrumbs Preparation
1. Place a large skillet over medium heat and add the breadcrumbs,
jalapeno, olive oil and lime juice. Toast the breadcrumbs, mixing
every 20 seconds to prevent burning, until golden brown, about
12-15 minutes. Remove from heat and mix in chopped cilantro.
Nutrition Info:
Nutrition per Serving:
260 Calories, 17g Total Fat, 3g Sat, 0g Trans, 2g Poly, 10g Mono,
20 mg Cholesterol, 60mg Sodium, 610mg Potassium, 18g Total Carbs,
7g Dietary Fiber, 1g Total Sugars, 11g Protein
Vitamin A 519 IU; Vitamin C 10 mg; Calcium 24 mg; Iron 1 mg;
Vitamin D 0 IU; Folate 93 mcg; Omega 3 Fatty Acid 0.1 g
Vitamin A 10%; Vitamin C 15%; Calcium 2%; Iron 10%
Serving Suggestions:
Tip:
Tyler's Ultimate Chili recipe will yield more than is needed for
this dish. Reserve leftover chili and enjoy at your next meal.
*Large avocados are recommended for this recipe. A large avocado
averages about 8 ounces. If using smaller or larger size avocados
adjust the quantity accordingly.
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