Chilli con carne soup

Ready in around 1 hour 30 mins, inc simmering time

Easy

Serves 6
This is a soupy version of a classic chilli - kept mellow so children can enjoy it too

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal252
  • fat12g
  • saturates5g
  • carbs14g
  • sugars1g
  • fibre4g
  • protein24g
  • salt1.29g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 small onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic clove, finely chopped
  • 1 tbsp vegetable oil
  • 500g lean minced beef
    Beef

    Beef

    bee-f

    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 410g can pinto or red kidney bean, drained
  • 400g cans chopped plum tomatoes
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 700ml/1¼ pints hot chicken stock
  • large pinch of crushed dried chillies
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2 squares of dark chocolate (try Lindt 85%)
  • fresh coriander or parsley leaves and some grated gruyère, to serve

Method

  1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.

  2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)

  3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

Hawie's picture

I didn't really see the point of this - why not just serve chilli? I found it watery and a bit tasteless. A bit embarrassing.

jacoakley's picture

Gorgous, real comfort food. I also added the lazy chilli from jar. I must try with the suggested wedges next time.

jambo1953's picture

I want to try this as it is very appealing in these dark winter months.my only question is where can I buy this chocolate,i never knew you could buy chocolate as a percentage

motorsportgirl's picture

The percentage of chocolate refers to how much pure chocolate is in it. You can usually get it from any grocery store. As reference milk chocolate contains around 20% pure cocoa whereas normal store brought dark chocolate is around 50%. The more expensive brands like Lindt and Greens do higher percentage chocolate.

smokeybromage's picture
4

We've made this about 6 times already since seeing it in the magazine, including on Bonfire Night when we had friends round. We are veggie so we use Quorn mince, and always add paprika to it, and use a good spoonful of Very Lazy chilllies rather than dried ones. Its lovelly and quick and easy!

keriku's picture

This looks brilliant-I am going to try it. Also, I was thinking, if I have left over chilli, I could just add stock next day and make this-mmmmmm!

larsen_kris's picture

Being from Texas and having cooked and eaten my fair share of bowls of chili, this is more like a tomato and beef soup- not bad but not quite a chili soup.

This is what I would change to make it more chili-esque but still keeping it kid friendly. (This is less than I would normally put in.)
2 or 3 T chili powder
1/2 t ground cumin
1 t ground coriander
1/2 t red pepper flakes
1/2 t dried oregano
1/8 t cayenne pepper

add spices after onions are sweated but before beef is added. Let cook for 30 sec. or so then add beef.

When it is done and served up top with any or all: diced avacado, minced onion, shredded cheddar, and/or sour cream. I would save the chocolate as a garnish for the kid's bowls by rasping it on at the end - so they can see the chocolate going on their food.

kimnoctor's picture
5

I made this for a bonfire night in 2003 it went down a treat!

57aloha's picture

I always use marmite and oxo cube for the stock-lovely!

eleanormayo's picture
2

I found this really rather dull and tasteless, like Lauren, I had to add more flavours to pep it up which I don't think is the general idea! I also thought it was a bit of an odd consistency. Sadly, not one to be repeated in my book.

laurenwilson's picture

I made this with quorn and it was a bit tastless to begin with but I added marmite, smoked paprika and another stock cube. It was delicious and tasted even better the next day will make again

hollywag's picture

Abosolutely delicious..perfect for this chilly weather!

paulafowlis's picture
5

GREAT EASY SATISFYING SOUP

stesar's picture
5

I added a tin of mixed beans to the soup, it was lovely.

stesar's picture
5

I added a tin of mixed beans to the soup, it was lovely.

stesar's picture
5

I added a tin of mixed beans to the soup, it was lovely.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…