Prep Time:5 mins
Understanding food allergies and intolerances
Beef chilli con carne soup
Cooking Time:40 mins
Serves:4 Adults
A soup version of a classic recipe. You can use this recipe to transform your chilli con carne leftovers.
Ingredients
For the chilli
- 450g / 1lb of minced beef
- 1 medium onion, finely chopped
- 1 medium carrot
- 100g / 3½ oz. of frozen peas, defrosted
- 1 medium pepper
- 5 button mushrooms
- 200g / 7 oz. tin of tomatoes
- 1 beef stock cube
- 150ml / 1/4 pint of boiling water
- 1 teaspoon of chilli powder
- 2 dessertspoons of tomato sauce
- 1 clove of garlic, crushed
- ½ x 240g / 8.5 oz. tin of kidney beans
- 1 dessertspoon of plain flour
For the soup
- 200g / 7 oz. tin of tomatoes
- Extra 500ml water
Method
- If you are using leftovers from our beef chilli con carne recipe, add the leftovers to a saucepan, then add 200g / 7oz. of tomatoes and 500ml / ½ pint of water. Then skip to step 9
- Chop the onion, garlic, carrot, pepper and mushrooms
- Dissolve beef cubes in a 1650ml / 1/41 1/2 pint of boiling water
- Put minced beef in dry frying pan. There is sufficient fat in mince for frying
- Cook for 20 to 25 minutes over a low heat until well browned, stirring all the time
- Add onions and garlic to the pan and cook for 2 to 3 minutes. Sprinkle on the flour and chilli powder and cook for 1 to 2 minutes, stirring all the time
- Add beef stock, tomato sauce, tinned tomatoes and vegetables. Bring to the boil
- Add kidney beans to mince
- Simmer for 20 minutes or until the sauce is at the desired consistency
What you will need
- Can opener
- Chopping board
- Chopping knife
- Frying pan
- Measuring jug(for liquids)
- Wooden spoon
Serving suggestions
Serve with wholegrain bread on the side.
