Mexican Chili Soup
Soups • Mexican
Description
This soup has a medium spiciness. You can make it less spicy by omitting the cayenne pepper. If you wish to make it super spicy, then do not remove the seeds from the hot red chili pepper while chopping it.
Ingredients
- Lean Beef 0 lbs
- Beef Kidneys 15 oz
- Celery stalk 1 piece
- Onion 1 head
- Canned Pork with Beans 15 oz
- Crushed Tomatoes in Their Own Juice 10 oz
- Orange Bell Peppers 1 piece
- Spiced Tomato Juice 15 fl oz
- Canned Tomatoes (Pelati) 10 oz
- Mild Chili Spice 1 teaspoon
- Red Long Chili Peppers 1 piece
- Ground Cumin 1 teaspoon
- Ground Dried Garlic 1 teaspoon
- Salt 1 teaspoon
- Sugar 1 teaspoon
- Ground Black Pepper a pinch
- Dried Rosemary 1 teaspoon
- Cayenne Pepper to taste
- Vegetable Oil 3 tablespoons
- Water 10 fl oz
Step-by-Step Guide
Step 1
In a hot skillet, add vegetable oil and sauté the ground beef.
Step 2
In a deep saucepan, heat the remaining oil and sauté the diced onion until translucent. Then add the chopped chili pepper, having removed the seeds and veins. Add the chopped celery stalk and diced green bell pepper to the saucepan and sauté for a few minutes until partially cooked, stirring constantly.
Step 3
Add the sautéed ground beef, crushed canned tomatoes, canned beans, spices, sugar, salt, ground peppers, tomato juice, and water to the saucepan.
Step 4
Simmer on low heat for about 1–1.5 hours, stirring every 10–15 minutes. If the soup is too thick, add more water or tomato juice.
Step 5
Serve with corn chips.
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