Chili con carne soup
| Serves: | 6 |
| Cooking Time: | 60 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 400 g lean beef mince
- 1 onions, finely chopped
- 3 large carrots, peeled and finely chopped
- 2 sticks celery, finely chopped
- 3 red peppers, halved
- 3 garlic cloves, finely chopped
- 2 tsp ground coriander
- 1 tsp cumin
- 2 tsp smoked paprika
- 1/4 tsp ground cinnamon
- ground nutmeg
- 1/8 tsp cloves, ground
- finely chopped chilli to taste
- 2 x 400g tins chopped tomatoes
- 3 Tbsp cocoa powder, for dusting
- 2 tsp Canola oil
- 1 1/2 litres chicken or beef stock
- pepper, to taste
- salt, to taste
- 1 400g tin kidney beans, drained
- 150 g grated cheese
- 4 tbsp sour cream
- chunky guacamole
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- In a large pot, brown the beef mince. Remove and set aside.
- In the same pot, fry the onion, carrots, celery and red pepper until soft and translucent.
- Add the garlic and the spices and fry for another 30 seconds. Add the chopped tomatoes, cocoa powder and sugar and stir to combine.
- Add the beef mince back to the pot and pour in the stock.
- Cover with the lid on and allow to simmer gently for 45 minutes.
- Remove the lid after 30 minutes and increase the temperature.
- Add the beans and allow to simmer for another 15 minutes.
- Serve with grated cheese, sour cream, chunky guacamole and extra chillies.
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