- For the Chilli Con Carne, heat the oil in a large frypan over medium heat. Add the onion and garlic and cook until softened, about 6-7 minutes. Add the mince, paprika, 1 ½ teaspoons salt and a little pepper. Stir to break up any lumps and cook until beef has browned.
- Add the remaining ingredients along with 1 cup water and simmer until the liquid has reduced and thickened. Remove from the heat.
- For the Guacamole, place the flesh of the avocados into a medium bowl and press with a fork until coarsely mashed. Add the remaining ingredients and mix until well combined.
- To serve, arrange baby cos leaves on a serving platter. Fill with Chilli Con Carne. Top with Guacamole, tomatillo and a sprinkle of hot paprika. Serve with lime wedges on the side.