Easy Chili Guacamole

This is the bare-bones, six-ingredient guacamole for the cook who finds traditional versions too fussy. No lime juice, no cilantro, no jalapeño ladder of heat. Just ripe avocado, minced onion, chopped tomato, and chili powder doing the seasoning.

The chili powder is what sets this version apart. Instead of fresh chiles, a teaspoon of dried chili powder gives a smoky, slightly sweet warmth that builds slowly without raw heat. It is gentler than a jalapeño version, which makes this the right guac for a kids’ table or a crowd that does not all share the same spice tolerance.

Mashing the avocados with a silver spoon (the technique called for in the original recipe) gets you that ideal slightly chunky texture. Some bites stay creamy, some bites have whole avocado still showing. A food processor pures everything into baby food.

A single chopped tomato adds juicy moisture and color, but if your tomatoes are watery or out of season, drain the diced tomato in a fine sieve for 5 minutes first to keep the dip from going soupy.

Pro Tips

• Use Hass avocados that yield slightly when squeezed, rock-hard ones will not mash and overripe brown ones will not have the right flavor.
• For a fresher chili version, swap the chili powder for two finely chopped green chili peppers (the recipe explicitly allows this substitution).
• Press plastic wrap directly onto the surface of the dip when refrigerating, this prevents the brown oxidation layer that ruins guacamole’s color.
• Serve within a few hours for best flavor. Even with a tight cover, guacamole loses its vibrancy after a day.

Variations

• Squeeze in the juice of half a lime for a brighter, more traditional acid pop.
• Stir in a small handful of chopped fresh cilantro and a pinch of cumin for a more authentic Mexican profile.
• Top with crumbled cotija cheese and toasted pumpkin seeds for a fancier presentation.