2 avocados - peeled, pitted and cut into small
2 cloves garlic, minced
1 onion, chopped
1 tablespoon fresh lime juice
1 tablespoon salt
1 clove garlic, crushed
1/4 cup dry white wine
1/2 cup water
1 1/2 pounds ground beef
2 teaspoons chili powder
1 cup water
2 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons ground cayenne pepper
1/4 teaspoon ground cayenne pepper
3/4 teaspoon ground cayenne pepper
6 tablespoons beef bouillon granules
1/4 cup water
3 teaspoons chili powder
1/4 cup salt
3 tablespoons brown sugar
In a large pot over medium heat, combine the avocado, garlic, onion, lime juice, salt, garlic, wine and water. Bring to a boil.
Reduce heat to low and simmer for approximately 2 hours, or until the avocado is tender.
To serve, layer avocado, onion, lime juice, salt, garlic, wine and water over the soup. Stir in chili powder, water and bay leaves. Stir until the liquid is absorbed and all the liquid is absorbed.