Spicy Chili Bean Soup
4 servings
45 minutes
Spicy chili and bean soup embodies the Mexican passion for vibrant and rich flavors. Its history roots in traditional Mexican dishes where spices and fresh ingredients create a harmony of tastes. The thick texture, juicy meat, sweetness of tomatoes, and spiciness of chili make the soup hearty and warming. Beans add tenderness while white wine deepens the aroma. This soup is perfect for a cozy evening or an energetic start to the day, awakening appetite and providing a sense of warmth. Served hot, often with tortillas or fresh herbs, it highlights the richness of flavor nuances. The dish is versatile and can be a great treat for lovers of spicy, rich, and balanced soups.
1
We mix ground spices (1 tablespoon of chili pepper, cumin, coriander, salt to taste; black pepper is optional but makes it tastier—add to taste). We take a frying pan, pour in olive oil, and sauté the minced meat. It doesn't need to be overcooked. As soon as the meat is slightly browned, we add the spices, mix them in and cook until no blood is visible. Turn off.
- Ground beef: 250 g
- Ground pork: 250 g
- Extra virgin olive oil: 100 ml
- Ground coriander: 1 teaspoon
- Ground cumin: 1 teaspoon
- Chili powder: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
While preparing the minced meat, we also work on the vegetables. We cut the bell pepper into small cubes and do the same with the onion. We sauté the pepper and onion in olive oil in a pot, finely chop the garlic, and add it as well. We sauté a bit more, then add the minced meat to the vegetables. We mix everything, add tomatoes (which we previously poured boiling water over, peeled, and chopped), broth (a cup of water + half a cube), white wine, and tomato paste. We cook for about half an hour.
- Green sweet pepper: 2 pieces
- Red onion: 1 head
- Garlic: 3 cloves
- Extra virgin olive oil: 100 ml
- Ground beef: 250 g
- Ground pork: 250 g
- Tomatoes: 3 pieces
- Water: 200 ml
- Chicken stock cube: 0.5 piece
- Dry white wine: 100 ml
- Tomato paste: 1 tablespoon
3
Rinse the beans and add them to the soup. Ready in 5 minutes.
- Canned red kidney beans: 1 jar
