Thick chili soup
Thick chili soup
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- We will need:
- 400g ground beef
- 300g minced pork
- 2-3 tomatoes
- 1 greenish paprika
- 1-2 burgundy new chili peppers
- 2-3 onions
- 5-6 cloves of garlic
- 2 400g cans of canned large beans, unseasoned
- 400ml beef broth
- 2-3 tbsp tomato paste
- seasonings
- finely grated hard cheese
Have a nice day, dear friends. Personally, I love spicy things, so I try to put chili peppers everywhere. And now I suggest you try the spicy and thick Chili soup.
Chop the onion, chili pepper, paprika and garlic.
Place the beans in a colander and let them drain.
Scald the tomatoes (pour boiling water for 1 minute) and remove the skin.
Fry onion, paprika and garlic. Don't fry the chili peppers yet. There is one aspect here - if you don’t like it spicy, you can fry the chili pepper along with the vegetables, then there will actually be no spiciness; if you like it spicier, don’t fry it at all, or throw it into the vegetables you’re frying half a minute before the end of frying.
Fry the minced meat until grayish in color (3-5 minutes). During frying, constantly handle it with a fork or spatula so that there are no lumps. The operation can be simplified if you do not combine or knead the minced meat with your hands before heating it. At the very end of frying, sprinkle the minced meat with coriander and cumin.
Mix the minced meat with vegetables in a suitable sized saucepan. Add tomatoes cut into small cubes, tomato paste and broth.
Mix everything, turn on the heat higher and bring to a boil. After that, we reduce the fire to a minimum - the main thing is to keep it boiling all the time, but not too much. And cook in this way, stirring occasionally for 25-30 minutes.
After these same 25-30 minutes, add the drained beans and cook for another 5 minutes.
Now let's talk briefly about how to use it.
Pour grated cheese to taste into a huge mug or bowl and pour hot soup over it. Let it sit for a minute or two, stir and start eating. And with the soup we serve fried snow-white bread, lightly greased with butter and sprinkled with finely chopped garlic.
Chili con carne soup recipe
Chili con carne soup is of Mexican origin and has a fiery character. His usual recipe is useful for all cooking lovers to know. By preparing this dish, you can amaze your family and guests, because this soup is surprisingly tasty and unusual!
- Beef broth 800 ml
- Ground beef 500 g
- Sunflower oil 3 tbsp.
- Hot pepper 2 pcs
- Canned red beans 400 g
- Garlic 3 cloves
- Onion 1 piece
- Bell pepper 3 pcs
- Tomatoes in their juice 350 g
- Chili pepper 2 pcs
- Paprika 1 tsp.
- Cayenne pepper 1 tsp.
- Salt to taste
- For 100 g
- Calories: 75 kcal
- Proteins: 2.1 g
- Fat: 5.1 g
- Carbohydrates: 4.8 g
Cut the onion into half rings.
Take out the middle of the chili peppers with the seeds and chop them into small pieces. Finely chop the small hot peppers with a knife.
Heat the vegetable oil in a saucepan or thick-bottomed pan and place the onion in it. Lightly fry and then add hot pepper and chili. Keep the mixture over medium heat, stirring occasionally, until the oil turns a slightly orange color.
At this point you can add the minced meat. To do this, move the onions and peppers to the side with a spatula to free up a little space for frying. Stir the minced meat occasionally.
In the meantime, let's take care of the bell pepper. Cut it in half, remove the seeds and cut into small squares.
When the ground beef changes color (as in the photo), you can combine it with onions and peppers.
Immediately add bell pepper, salt and add cayenne pepper and paprika.
Next, add a can of tomatoes in their juice to the pan. If you can't find one in the store, no luck! You can replace such tomatoes with the freshest tomatoes. Peel them and chop them finely. You can also add a little tomato paste.
Mix everything well and pour in the broth. You can adjust the thickness of the soup to your own taste by adding a little more or less water than stated. You can replace the beef broth with vegetable broth or even water, it all depends on how satisfying and rich you want the dish to be. Cook over low heat with the lid on for 20 minutes.
We rinse the beans under running cool water in a colander and add them to our chili con carne. Also finely chop the garlic and add to the soup. Bring to a boil and cook for 1-2 minutes.
Advice: if the soup is very hot, serve it with a spoonful of rich sour cream, this should soften the excessive spiciness.
Cook with your soul and everything will be delicious!
Can't find the recipe? Write to us and we will prepare it!
Chili con carne soup recipe
Chili con carne soup is of Mexican origin and has a fiery character. His usual recipe is useful for all cooking lovers to know. By preparing this dish, you can amaze your family and guests, because this soup is surprisingly tasty and unusual!
- Beef broth 800 ml
- Ground beef 500 g
- Sunflower oil 3 tbsp.
- Hot pepper 2 pcs
- Canned red beans 400 g
- Garlic 3 cloves
- Onion 1 piece
- Bell pepper 3 pcs
- Tomatoes in their juice 350 g
- Chili pepper 2 pcs
- Paprika 1 tsp.
- Cayenne pepper 1 tsp.
- Salt to taste
- For 100 g
- Calories: 75 kcal
- Proteins: 2.1 g
- Fat: 5.1 g
- Carbohydrates: 4.8 g
Cut the onion into half rings.
Take out the middle of the chili peppers with the seeds and chop them into small pieces. Finely chop the small hot peppers with a knife.
Heat the vegetable oil in a saucepan or thick-bottomed pan and place the onion in it. Lightly fry and then add hot pepper and chili. Keep the mixture over medium heat, stirring occasionally, until the oil turns a slightly orange color.
At this point you can add the minced meat. To do this, move the onions and peppers to the side with a spatula to free up a little space for frying. Stir the minced meat occasionally.
In the meantime, let's take care of the bell pepper. Cut it in half, remove the seeds and cut into small squares.
When the ground beef changes color (as in the photo), you can combine it with onions and peppers.
Immediately add bell pepper, salt and add cayenne pepper and paprika.
Next, add a can of tomatoes in their juice to the pan. If you can't find one in the store, no luck! You can replace such tomatoes with the freshest tomatoes. Peel them and chop them finely. You can also add a little tomato paste.
Mix everything well and pour in the broth. You can adjust the thickness of the soup to your own taste by adding a little more or less water than stated. You can replace the beef broth with vegetable broth or even water, it all depends on how satisfying and rich you want the dish to be. Cook over low heat with the lid on for 20 minutes.
We rinse the beans under running cool water in a colander and add them to our chili con carne. Also finely chop the garlic and add to the soup. Bring to a boil and cook for 1-2 minutes.
Advice: if the soup is very hot, serve it with a spoonful of rich sour cream, this should soften the excessive spiciness.
Cook with your soul and everything will be delicious!
Can't find the recipe? Write to us and we will prepare it!
Mexican Spicy Chili Soup - Recipe
Chili con carne is the first dish whose recipe came to us from Mexican cuisine. A wonderful soup with a spicy “zest” of peppers stimulates the appetite and speeds up metabolism, which is useful for those who have decided to lose a couple of extra pounds. The new flavor of Mexican soup simply adds plenty to your regular diet.
Ingredients needed to make chili soup according to a traditional Mexican recipe
- Minced beef and pork consistency - 500 g;
- snow-white or reddish beans - 250 g;
- onions - 3 medium-sized pieces;
- carrots - 2 pieces;
- hot chili pepper - 2 pieces;
- garlic - 3 cloves;
- fresh tomatoes - 4 pieces;
- sweet bell pepper - 2 pieces;
- canned sweet corn - 1 can;
- paprika - 1 level tablespoon;
- ground dark and red pepper, 0.5 teaspoon each;
- salt to taste;
- sunflower oil.
Manufacturing method
Place the beans in salted water and cook until fully cooked, so that the beans become soft.
Pour vegetable oil into a hot cauldron so that it covers the bottom by one centimeter. Add the minced meat, fry until cooked, adding a little salt, stirring constantly.
Finely chop the onion and add to the container with the meat, continuing to fry. The mixture must be fried until the onion becomes transparent.
Cut the carrots into small cubes, mix with the fried mixture and continue to simmer for another 10 minutes.
Peel the freshest tomatoes (it will be easier to do this if you make a cross-shaped cut on any tomato in advance and lower it into boiling water for a couple of seconds). Grate the peeled vegetables until a watery mass comes out.
Add the tomato mixture to the fried mixture and continue to fry for another 5 minutes.
Cut the bell pepper into cubes: for a bright soup, you can take one reddish and another greenish pepper. Grind the reddish chili pepper and mix with the sweet cubes. Finely chop the garlic cloves and add to the total mass.
Add pepper and garlic to fried meat and vegetables.
Place boiled beans and canned corn into a cauldron and mix with the fried mixture.
Pour boiled water over the ingredients until it covers them by a couple of cm.
Mix the spices separately and slowly add them to the bubbling soup. Add a little more salt as needed. After boiling, cook for another 10 minutes.
The Mexican soup will be thick and satisfying, with the smell of delicate spices. Serve the finished dish with fresh herbs; if desired, you can add a little grated cheese to the hot soup so that it melts and forms a narrow cheese film. The indescribable taste of the Mexican dish will be remembered forever and will make chili con carne a favorite recipe for any housewife. Bon appetit!