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

Directions

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.

2

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.)

4

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

Ingredients

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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