Chili Bean Soup
5 servings
60 minutes
Chili soup with beans is a spicy and rich dish that embodies the best traditions of European cuisine. Its origins are linked to Mexican and Spanish roots, where the combination of meat, spices, and legumes creates a deep, warming flavor. The rich aroma of ground cumin and garlic highlights the heat of chili peppers, while the addition of cocoa gives an unusual velvety depth to the taste. Tomato paste and canned tomatoes create a thick base, making the soup an ideal choice for cold evenings. The dish is served with grated cheese and white bread, adding tenderness and completeness to it. This soup not only satisfies hunger but also becomes a true culinary adventure that reveals the richness of flavor nuances in every spoonful.
1
We fry the minced meat in oil directly in the pot, breaking it up well to avoid large clumps.
- Ground meat: 500 g
2
We clean and wash the vegetables, chop the onion finely.
- Onion: 2 pieces
3
We fry it in a pan, then add finely chopped chili pepper. We add ground cumin, pepper, salt, crushed garlic and simmer a little.
- Chili pepper: 1 piece
- Ground cumin: 2 teaspoons
- Ground black pepper: 2 teaspoons
- Salt: to taste
- Garlic: 2 cloves
4
Then transfer the sauté to the minced meat in the pot, add tomatoes, and pour in tomato paste. Add water. Place on medium heat, cover with a lid, and cook for about 45 minutes.
- Canned tomatoes: 1 jar
- Tomato paste: 700 g
5
After the cooking time is up, add sugar and salt. Add a can of canned beans. Put in a spoon of cocoa. Add more water and cook on low heat for about 15 more minutes. Serve chili soup with grated cheese and white bread.
- Sugar: 1 tablespoon
- Salt: to taste
- Canned beans: 1 jar
- Cocoa: 1 teaspoon
- Cheese: to taste