Mexican Chili Soup with Coffee
10 servings
150 minutes
Mexican chili soup with coffee is a true celebration of flavor, where fiery spice meets deep coffee notes. The origins of this dish trace back to Mexico's rich culinary traditions, where spicy and hearty soups hold a special place. Here, red beans and tender minced meat provide substance to the dish, while spices add enchanting piquancy. The addition of cocoa and black coffee gives the soup an incredible depth of flavor with subtle chocolate undertones. Slow simmering allows the ingredients to unfold, creating a rich and warming aroma. This soup is perfect for cozy evenings and is especially popular among lovers of unusual combinations. Served with crispy tortillas or fresh cilantro, it leaves an unforgettable impression.
1
Chop onion and garlic into cubes, fry in a pan.
- Onion: 1 head
- Garlic: 3 cloves
- Vegetable oil: 2 tablespoons
2
Add minced meat (can be replaced with beef), fry until cooked, drain excess fat. Mix chopped tomatoes with coffee, tomato paste, and broth.
- Ground veal: 1 kg
- Chopped tomatoes in their own juice: 800 g
- Tomato paste: 150 g
- Water: 1 glass
- Beef broth: 2 glasss
- Black coffee: 0.5 glass
3
Add spices: cane sugar, chili powder, cumin, cocoa powder, oregano, coriander, cayenne pepper, and salt.
- Brown sugar: 0.3 glass
- Ground chili pepper: 1 teaspoon
- Cocoa powder: 1 tablespoon
- Ground cumin (zira): 1 tablespoon
- Oregano: 1 teaspoon
- Ground coriander: 1 teaspoon
- Cayenne pepper: 0.3 teaspoon
- Salt: 1 teaspoon
4
Add red beans, finely chopped chili pepper (1-2 tablespoons, depending on desired spiciness), half a portion of red beans. Place everything in a pot and simmer for 1-1.5 hours.
- Fresh chili peppers: 1 piece
- Canned beans: 3 jars
5
Add the remaining beans and simmer for another 20-30 minutes.
- Canned beans: 3 jars