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.


Serves: 4 

  • 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
  • 1 lime

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. 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.
  2. 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.
  3. 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.
  4. 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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