Chilli Soup with Minced Beef and Beans
A spicy tomato soup with minced beef, red kidney beans and a piece of dark chocolate. It warms you up and fills you up, ideally after a day out in the cold. Serve it in deep bowls with fresh herbs and cheese.
Prep: 15 min
Cook: 1 h
Servings: 6
Energy: 504 kcal per serving
Method
01.
Heat the oil in a pan and add the onion and garlic. Fry for a few minutes until the onion starts to soften.
02.
Add the minced beef and turn up the heat so it starts to brown. Break it up with a fork and stir so that no lumps form. Once the meat is an even pale colour, add the beans, tomatoes, stock, chilli and chocolate, then season with salt and pepper.
03.
Bring to the boil and simmer gently for about an hour – longer if you have time. It is this long cooking (and then the piece of chocolate, which is one of the original Mexican tricks) that really builds the flavour.
04.
Sprinkle the hot soup with herbs, cheese and a little ground pepper. Serve in deep bowls or mugs.
