Chili Grilled Hass Avocados with Toasted Jalapeno Breadcrumbs -

Chili Grilled Hass Avocados with Toasted Jalapeno Breadcrumbs

Recipe created by chef Tyler Florence for the Hass Avocado Board
Serves: 8
Prep Time: 15 minutes
Cooking Time: 3 hours
Total Time: 3 hours, 15 minutes
Chili Grilled Hass Avocados with Toasted Jalapeño Breadcrumbs 
·        4 ripe, Fresh Hass Avocados, cut in half
and seeded
·        Tyler’s Ultimate Chili (see recipe below)
·        Toasted Jalapeño Breadcrumbs
(see make-ahead recipe below)
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 Jalapeño Breadcrumbs.
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 jalapeño 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 (14.5-oz.) can whole tomatoes
·        3/4 Tbsp. tomato paste
·        1 (15.5-oz) cans kidney beans, drained
·        2 Tbsp. cornmeal
·        1 tsp. grated unsweetened chocolate
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 jalapeño. 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.
Jalapeño Breadcrumbs
·        1 cup panko breadcrumbs
·        1 tsp. diced jalapeño pepper
·        3/4 Tbsp. extra virgin olive oil
·        1 lime, juiced
·        1/4 cup chopped cilantro
1.      Place a large skillet over medium heat and add the breadcrumbs, jalapeño, 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.
Tip: Tyler’s Ultimate Chili recipe will yield more than is needed for this dish. Reserve leftover chilli and enjoy at your next meal. 
Nutrition Information Per Serving: Calories 260; Total Fat 17 g (Sat 3 g, Trans
0 g, Poly 2 g, Mono 10 g); Cholesterol 20 mg; Sodium 60 mg; Potassium 610 mg; Total Carbohydrates 18 g; Dietary Fiber 7 g; Total Sugars 1 g; Protein 11 g; 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
% Daily Value*: Vitamin A 10%; Vitamin C 15%; Calcium 2%; Iron 10%
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Note: 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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