Mexican Chili

For the chili: peel onion and garlic, chop finely. Rinse celery and chop finely. Heat oil in a pan and saute meat until crumbly. Add onion, garlic, celery and chile peppers, saute for about 2-3 minutes. Add tomato paste and saute briefly. Rinse and dice tomatoes, add to the pan. Add broth, season with salt and pepper and simmer for about 30 minutes on low heat, stirring occasionally. Rinse and drain beans, add to the pan and simmer for 15 minutes more. If necessary, add more broth and season with salt and pepper. Add basil. 

For the salsa: rinse and quarter tomatoes, remove seeds and dice. Peel and halve avocado, pit and dice. Combine tomatoes, avocado and oil. Season with lemon juice, sea salt and pepper.