Chilli Con Carne Soup

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4 people
Meal course
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2 tbsp
Olive oil
3 whole
Celery stalk - strings removed and finely chopped
1 medium
Green pepper - deseeded and finely sliced
1 medium
Courgette - finely chopped
200 grams
Beef steak mince
1 medium
Carrot - peeled and finely chopped
1 medium
White onion - peeled and roughly chopped
2 medium
Chilli - de-seeded and finely chopped
400 g tin
Kidney beans
680 Packet
1 Pint
Beef stock
1 tsp
Chilli sauce
1 handful
1 Glass
Red wine
Chilli Con Carne Soup
  1. Pre-heat your oven to 160’C
  2. n a large casserole dish or oven-proof saucepan, heat the oil and gently fry the onion for 5 minutes until soft. Add your meat and cook until browned. Stir in the remaining vegetables and cook for 7-8 minutes, stirring regularly to soften. Add the kidney beans, passata, stock and chilli sauce and bring to the boil. Place a lid on your pan and transfer to the oven to cook for at least an hour but ideally 2.
  3. Remove the pan from the oven and return to the hob on a low temperature. Add the wine and the sweetcorn and simmer for 15 minutes.
  4. Dish out and enjoy with some crusty bread and butter and grated cheese.

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