This chili soup with minced meat, kidney beans and corn is chili con carne in the form of a soup. Blissful on a bleak autumn day. Or cold winter day. Or actually on any day (we also eat it with 25+ degrees).
For 4 persons:
- 1 can kidney beans (400 grams), drained (for example from Valle del Sole )
- 1 can of corn (400 grams), drained
- 1 can diced tomatoes (400 grams)
- 400 grams minced meat of your choice
- 500 ml passata
- 1 liter beef stock
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon paprika powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne
- 1 bay leaf
- Handful of fresh coriander, coarsely chopped
- 1 tablespoon peanut oil
- Pepper and salt
Chili soup with minced meat, kidney beans and corn
Heat the oil in a large heavy-bottomed stockpot over medium heat. Saute the onion for two minutes.
Put the minced meat with the garlic and all the herbs, except the bay leaf, in the pan and fry the minced meat. If a lot of fat is released, drain it briefly in a colander.
Pour in the stock, diced tomatoes and passata along with the bay leaf and corn. Season with salt and pepper.
Bring to the boil and let it simmer for 20 minutes with the lid on the pan over a low heat.
Mash 1 tablespoon of the beans separately in a small bowl and add to the soup along with the rest of the beans. Let it cook gently for another 10 minutes.
Sprinkle with the fresh cilantro (if you like cilantro , that is). Also delicious with a lemon wedge to squeeze over.