Mexican Chili Soup with Coffee
Soups • Mexican
Description
The finished soup can be garnished with shredded cheddar cheese, corn chips, and fresh cilantro. Remember that the soup tastes best the next day if you can let it sit overnight.
Ingredients
- Vegetable Oil 2 tablespoons
- Onion 1 head
- Garlic 3 cloves
- Veal Mince 0 lbs
- Crushed Tomatoes in Their Own Juice 30 oz
- Passata Tomato Sauce 5 oz
- Water 10 fl oz
- Campbell's Beef Broth 15 fl oz
- Brown Sugar 5 oz
- Mild Chili Spice 1 teaspoon
- Cocoa Powder 1 tablespoon
- Ground Coffee 5 fl oz
- Ground Cumin 1 tablespoon
- Oregano 1 teaspoon
- Ground coriander 1 teaspoon
- Cayenne Pepper ¼ teaspoon
- Salt 1 teaspoon
- Mild Chili Spice 1 piece
- Canned Baby Beets 3 cans
Step-by-Step Guide
Step 1
Dice the onion and garlic, and sauté them in a pan.
Step 2
Add the minced meat (it can be replaced with ground beef), cook until done, and drain excess fat. Mix the chopped tomatoes with coffee, tomato paste, and broth.
Step 3
Add the spices: brown sugar, chili powder, cumin, cocoa powder, oregano, coriander, cayenne pepper, and salt.
Step 4
Add the red beans, finely chopped chili pepper (1–2 tablespoons, depending on desired spiciness), and half of the portion of red beans. Place everything in a pot and simmer for 1–1.5 hours.
Step 5
Add the remaining beans and simmer for another 20–30 minutes.
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