Chilli Con Carne Soup
Cook: 90 minutes or so
Skill level Easy
Servings Serves 6
This is a soupy version of a classic chilli - kept mellow so children can enjoy it too
1 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/1¼ pints hot chicken stock
4 tsp Mexican Ranch Rub or for a very much milder flavour use Smokey Bean Spice
2 squares of dark chocolate (try Lindt 85%)
fresh coriander or parsley leaves and some grated gruyère, to serve
1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince.
2. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
3. Stir in the beans, tomatoes, stock, Mexican Ranch Rub or Smokey Bean Spice, 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. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.