Beef Chili Soup

Warming and hearty, this soup is great served with tortilla chips and some guacamole (avocado mashed with lime juice) on hand to spoon in.

SERVES 4
PREP 10 MIN
COOK 35 MIN
FREEZE UP TO 3 MONTHS

INGREDIENTS:

• 1 tbsp olive oil
• 1 onion, chopped
• 8oz (225g) lean ground beef
• 1⁄2 tsp crushed dried chiles
• 1–2 fresh red chiles, seeded and chopped
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 cups (450ml) tomato puree
• 2 cups (450ml) beef stock
• 14oz (400g) canned red kidney beans, drained and rinsed
• 1 tbsp tomato paste
• 1⁄2 tsp superfine sugar
• Salt and freshly ground black pepper
• 1 tbsp chopped fresh cilantro or parsley
• Grated Manchego or Cheddar cheese, to serve

INSTRUCTIONS:

1. Heat the olive oil in a large saucepan, add the onion, and cook for 4–5 minutes or until softened but not colored.
2. Add the beef and cook, stirring, until the grains of meat are separated and no longer pink.
3. Stir in the dried and fresh chiles and cumin and cook for 30 seconds, stirring.
4. Add the oregano, tomato puree, stock, red kidney beans, tomato paste, sugar, salt, and pepper. Bring to a boil, stirring.
5. Reduce the heat, partially cover, and simmer gently for 30 minutes, stirring occasionally. Taste and adjust the seasoning if necessary.
6. Ladle into warm soup bowls and sprinkle with the cilantro or parsley. Serve topped with grated Manchego or Cheddar cheese. Enjoy!

TIPS:

• Adjust the level of spiciness: If you prefer a milder chili, reduce the amount of crushed dried chiles and fresh red chiles. Conversely, if you love heat, feel free to increase the chiles to your liking.
• Customize your toppings: While the recipe suggests Manchego or Cheddar cheese, you can get creative with toppings. Sour cream, diced avocado, chopped green onions, or a sprinkle of fresh cilantro all make fantastic additions.
• Make it in advance: Beef Chili soup often tastes even better the next day as the flavors meld together. Prepare it ahead of time, refrigerate, and reheat when ready to serve.
• Serve with accompaniments: Consider serving the soup with warm crusty bread, tortilla chips, or cornbread for a complete and satisfying meal.
• Freeze leftovers: If you have extra soup, freeze it in airtight containers for a convenient meal option on busy days. Just thaw and reheat for a quick and flavorful dinner.
• Experiment with beans: While this recipe uses red kidney beans, you can also try black beans or pinto beans for variation. Adjust the beans to your preference or even mix different types for added texture and flavor.

Serve this Beef Chili soup with a dollop of guacamole and some crunchy tortilla chips for a delightful Tex-Mex-inspired meal. The rich flavors of beef, spices, and beans come together in a hearty and satisfying bowl of soup that’s perfect for warming up on chilly days. Whether you’re enjoying it as a comforting dinner or sharing it with friends during game night, this soup is sure to please everyone’s taste buds. Enjoy the bold and spicy goodness of this Beef Chili soup!