Chilli con carne soup

Chilli con carne soup

By Silvana Franco
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(11 ratings)
By
Magazine subscription – 5 issues for £5

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
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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 cloves, 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
    Kidney beans scattered on a white surface

    Kidney beans

    kid-nee beenz

    Native to the Americas, kidney beans are so called because of their shape and come in very…

  • 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%)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 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.

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Comments, questions and tips

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Hawie
16th Oct, 2013
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
23rd Jan, 2012
Gorgous, real comfort food. I also added the lazy chilli from jar. I must try with the suggested wedges next time.
jambo1953
10th Dec, 2010
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
19th Jan, 2014
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
3rd Dec, 2010
4.05
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
4th Nov, 2010
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
3rd Nov, 2010
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
5th Nov, 2009
5.05
I made this for a bonfire night in 2003 it went down a treat!
57aloha
12th May, 2009
I always use marmite and oxo cube for the stock-lovely!
eleanormayo
11th May, 2009
2.05
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.

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