Beef Chilli Soup
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A variation on chilli con carne that turns it into a tasty soup. Serve in a bread bowl or with some fresh warm bread on the side.
1 clove garlic
1 tablespoon oil
500g beef mince
1 beef stock cube
1 (400g) tin kidney beans
1 red capsicum, diced
2 (400g) tins diced tomatoes
1/2 cup tomato puree or passata
1 vegetable stock cube
1 dash red wine, to taste
1 dash chilli sauce, to taste
1 pinch chilli powder, to taste
1 pinch salt and black pepper, to taste
- In a large saucepan fry the crushed garlic in the oil for a couple of minutes. Add the beef and cook until just brown. Add the beef stock cube and stir.
- Add the beans and red capsicum; stir and cook for a few minutes. Add the diced tomatoes. Half fill each empty tin with water and add this to the mix. Stir well.
- Stir in tomato puree or passata, vegetable stock, wine, chilli sauce and power and any other herbs and spices you usually put in your chilli.
- Make it as hot or mild as you like. Season well with salt and black pepper. Cover and simmer on a low heat for 15 minutes. Stir in the juice of the lime and serve.
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