I really wish I could tell you who gave me this idea in the first place. Rest assured, it is not an original thought. It wouldn’t ever occur to me to use guacamole as a topping for chili. I’m a cheese and sour cream kind of girl. And to be honest, that wasn’t my idea either.
I wasn’t ever really a fan of chili.
Until this one day when a friend of mine at work brought in chili for dinner. She had one big container filled with homemade chili, one small one filled with sour cream and a baggie filled with shredded cheddar cheese. I was all in her business trying to figure out her yummy-goodness game plan.
And, of course, being the kind soul that she is – she let me try some. And my taste buds were so happy. Over the moon.
It didn’t turn me in a raging chili fan, but it certainly did help me understand how good it could be when I was in the mood.
So back to the guac in my chili…
Clearly the Fates had it all planned for me, because there was this seedling of an idea, an announcement from my Dad that we were having leftover Superbowl chili for our date night dinner and a packet of guacamole on-the-go in my fridge drawer (just waiting for the right moment).
It’s good. Better than you think. (And certainly better than it looks.)
It’s got its own little kick, different from the chili, but also complimenting it at the same time. It’s got all the cool, creaminess of sour cream, while at the same time being a healthier alternative. Avocados are known for being a healthy fat and an excellent source of potassium.
Try it. And let me know what you think.
Or don’t. And let me know why you won’t.