Hass Avocados Abound During Super Bowl Madness

Hass Avocados Abound During Super Bowl Madness

Growers Prepare for Consumption of 43.8 Million Pounds of Hass Avocados


Irvine, CA–(HISPANIC PR WIRE – BUSINESS WIRE)–January 18, 2005–The Hass Avocado Board (HAB) anticipates that Super Bowl Sunday will outscore Cinco de Mayo and other holidays as the No. 1 consumption day for Hass avocados. Football fans across the nation are expected to devour a record 43.8 million pounds of Hass avocados during the big game. With this many avocados, Jacksonville’s ALLTEL field could be covered end zone to end zone in over 10.5 feet of guacamole.

In order to meet consumer demand for guacamole during the Super Bowl, Hass avocado growers around the world are preparing for the peak period.

“Because Hass avocados taste so great in a variety of gameday dishes like guacamole, nachos and sandwiches, events such as the Super Bowl increase demand,” said Charley Wolk, chairman of the Hass Avocado Board. “Avocado producers from California, Chile, Mexico and the Dominican Republic will be supplying fruit to ensure consumers can get their fill of Hass avocados during the big game.”

Guacamole remains the No. 1 way to enjoy Hass avocados, and HAB will post several guacamole recipes on http://www.avocadocentral.com. Other gameday recipes will also be featured including the crowd-pleasing Hass Avocado Kickoff Chili Bowl. Simply make a traditional chili and spoon into a half of an avocado for a deliciously hearty dish.

Hass Avocado Kickoff Chili Bowl

Yields 12-16 servings

3 Tbsp olive oil

1 large red onion, finely chopped

1 red bell pepper, cored, seeded, diced

1 yellow or orange bell pepper, cored, seeded, diced

1 mild Anaheim chili, cored, seeded, diced

2 large cloves garlic, minced

3 lbs ground beef

2 Tbsp chili powder

1 Tbsp ground cumin

3 (10-oz) cans Original Rotel tomatoes with chilies OR 1 28-oz can

chopped tomatoes

1 8-oz can tomato sauce

2 cans red kidney beans, drained and rinsed

1 quart beef broth

2 bay leaves

Kosher salt and freshly ground pepper, to taste

Sour cream, for garnish

Cilantro leaves, for garnish

4 large ripe Hass avocados, seeded, peeled, sliced, for garnish

In large heavy stockpot, cook onion, bell pepper, and garlic in olive oil over low heat until very soft, about 15-20 minutes, stirring occasionally. Cook beef in a separate large skillet over medium-high heat. Brown meat thoroughly; drain any fat. Add seasonings, combine well; transfer cooked meat to stockpot with vegetables. Add tomatoes, tomato sauce, beans, and broth to pot, and combine all ingredients well. Increase heat slightly until all ingredients are heated through; reduce heat to simmer, and add bay leaves. Cover loosely, and simmer for minimum one hour, stirring occasionally. Taste and adjust seasonings with salt and pepper. To serve, remove bay leaves, and ladle into deep bowls. Garnish servings with a spoonful of sour cream, a pinch of cilantro leaves, and slices of Hass avocado. To serve chili in an avocado bowl, halve an avocado, seed and spoon chili into both avocado halves. Serve.

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Hass Avocados Abound During Super Bowl Madness