Spicy Chili and Bean Soup
Soups • Mexican
Description
It is wonderful to enjoy this dish with sour cream.
Ingredients
- Lean Beef 10 oz
- Pork Mince 10 oz
- Orange Bell Peppers 2 pieces
- Red Canned Beans 1 can
- Spanish onions 1 head
- Tomatoes 3 pieces
- Garlic 3 cloves
- Passata Tomato Sauce 1 tablespoon
- Bouillon cube ½ piece
- Water 5 fl oz
- Dry White Wine 5 fl oz
- Olive Oil 5 fl oz
- Ground coriander 1 teaspoon
- Ground Cumin 1 teaspoon
- Mild Chili Spice 1 teaspoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Mix the ground spices (1 teaspoon of chili pepper, cumin, coriander, salt to taste, black pepper is optional but makes it tastier - add to taste). Take a frying pan, pour in the olive oil, and sauté the ground meat. It doesn't need to be browned too much. As soon as the meat is slightly browned, add the spices, mix, and cook until no pink is visible. Turn off the heat.
Step 2
While the meat is cooking, prepare the vegetables. Cut the bell pepper into small cubes, and chop the onion. Sauté the pepper and onion in a pot with olive oil, finely chop the garlic and add it as well. Sauté a little longer, then add the meat to the pot with the vegetables. Mix everything together, add the tomatoes (which have been blanched in boiling water, peeled, and finely chopped), broth (1 glass of water + half a cube), white wine, and tomato paste. Cook for about half an hour.
Step 3
Rinse the beans and add them to the soup. After 5 minutes, it's ready.
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