Mexican Chili Con Carne Soup
10 servings
120 minutes
Mexican chili con carne soup is a passionate dish with a rich history, symbolizing warm evenings and cozy gatherings. Its roots lie in the heart of Mexican cuisine, where spicy seasonings blend with meat and vegetables to create vibrant flavor chords. The taste is rich, with the spicy heat of chili, sweetness of corn and tomatoes, while tender beans add thickness and velvetiness. This soup pairs perfectly with crispy tortillas, cheese or fresh herbs. It not only warms you up but also delivers an explosion of flavors that lingers in memory for a long time, awakening the desire to dive back into the world of Mexican traditions.
1
Boil the beans.
- Red beans: 500 g
2
Fry the minced meat in a cauldron with vegetable oil. Add salt.
- Ground beef: 1000 g
- Vegetable oil: 30 ml
- Salt: to taste
3
Chop the onion and carrot into cubes. Add the onion to the minced meat and sauté on low heat until the onion becomes transparent. Then add the carrot and sauté for another 4 minutes on the same heat.
- Onion: 300 g
- Carrot: 215 g
4
Peel the tomatoes, chop them in a blender. Then pour the tomato puree into the pot. Add tomato paste. Continue frying for a couple more minutes.
- Tomatoes: 650 g
- Tomato paste: 70 g
5
Cut the bell pepper into cubes, and finely chop the hot pepper and garlic. The pepper has different levels of spiciness, so add it to the soup to taste. Add garlic, sweet and hot peppers to the dish and continue to simmer, stirring occasionally.
- Sweet pepper: 280 g
- Chili pepper: 1 piece
- Salt: to taste
- Onion: 300 g
- Red beans: 500 g
6
Add the boiled beans and corn to the pot.
- Canned corn: 240 g
- Red beans: 500 g
7
Pour in water just enough to cover the mixture slightly. This soup should be thick, so estimate the amount by eye. Add black pepper, paprika, and salt to taste. Cook for 5 minutes.
- Ground black pepper: 0.5 teaspoon
- Ground paprika: 2 teaspoons
- Salt: to taste
8
Serve hot, sprinkled with greens and optionally a pinch of cheese.