We love avocado. And we love chili.

And we just found a great way to enjoy them together!

It's avocado season in Florida, and we're enjoying these great big West Indian avocados at half their usual price in grocery stores and roadside stands right now. Usually, we just slice them in half and eat them with an oil and vinegar dressing. (See Oil & Vinegar Avocado Boats)

While we sometimes top our chili with avocados, or serve it on the side, it occurred to us this evening that the two might mashup well. They do!

OMG - they DO!

Step 1: Ingredients

There's tons of chili recipes on Instructables or just use your own favorite. But you'll basically need ingredients for your chili, which in our case means:

Ground beef
Beans (any combo of baked beans, red beans, kidney beans, etc)
tomato sauce - 3 ounce can
corn - 1 cup
1/2 Onion - chopped
1 clove Garlic - diced
Parsley - handful, fresh, chopped
Chili seasoning or chili powder
Olive oil
Worchestershire sauce

and

fresh avocado

Step 2: Cook Chili

Chop and dice your onion and garlic, then sautee them until aromatic and translucent. Add ground beef, and cook, stirring occasionally, until mostly browned. Add chopped parsley and chili powder or seasoning.

Add the can of tomato sauce with an extra can of water, and the beans, then simmer for 20 minutes on medium low.

Step 3: Add Corn

Add in fresh or frozen corn and then stir. We like the frozen corn because it stays somewhat crisp in the chili if you just cook your chili another five or six minutes on low.