Ingredients
Method
1.Cut the beef into 4cm (1½-inch) pieces. Heat the oil in a large saucepan on the stove over medium-high heat for 1 minute. Add half the beef; cook, stirring, until the beef is browned all over. Remove beef from the pan with tongs, and place in a bowl. Repeat with the rest of the beef.
2.Cut the onion in half lengthways. Peel away the skin and trim the root end, then cut lengthways into 12 wedges. Peel and crush the garlic. Add the onion and garlic to the pan; stir for about 5 minutes or until the onion is soft.
3.Return the beef and any juices to the pan. Stir in taco seasoning, undrained canned tomatoes, paste and stock. Turn the stove to high and heat until the mixture boils. Reduce the heat to as low as possible on the smallest element. Put the lid on the pan; simmer for about 1¾ hours or until the beef is tender when tested with a fork.
4.Make the guacamole. Finely chop the tomato. Peel and finely chop the onion. Cut the avocado in half. Remove the seed with a small spoon. Scoop the flesh out of the skin with a large spoon; place into a medium bowl. Mash the flesh a little with a fork, leaving it chunky. Stir in the tomato, onion, juice and coriander; season to taste with salt and pepper. Cover; refrigerate until serving time.
5.Rinse and drain the beans and corn in a strainer over the sink. Cut the capsicum into quarters; cut out the seeds and membranes. Chop the capsicum coarsely. Add the beans, corn and capsicum to the pan. Simmer, covered, a further 10 minutes or until the capsicum is tender. Season to taste.
6.Warm tortillas following packet directions. Serve chilli con carne with guacamole and tortillas.
