Chilli con carne soup

JanaBy Jana      

October 21, 2014

Chilli con carne soup 0 5 0

Who loves classic chilli, will love the soup version.

  • Prep: 15 mins
  • Cook: 50 mins
  • 15 mins

    50 mins

    1 hr 5 mins

  • Yields: 4 Servings


1Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.


3Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)


5Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.


small onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp vegetable oil

500g lean minced beef

410g can pinto or red kidney beans, drained

400g cans chopped plum tomatoes

700ml hot chicken stock

large pinch of crushed dried chillies

2 squares of dark chocolate

fresh coriander or parsley leaves and some grated gruyère, to serve


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