CHILI CON CARNE SOUP

Ingredients

• 400 g lean beef mince

• 2 onions, finely chopped

• 3 large carrots, peeled and finely chopped

• 2 sticks celery, finely chopped

• 3 red peppers, halved

• 4 cloves garlic cloves, finely chopped

• 2 tsp ground coriander

• 1 tsp cumin

• 2 tsp smoked paprika

• 1 tsp ground cinnamon

• ground nutmeg

• 1/8 tsp cloves, ground

• finely chopped chilli to taste

• 2 x 400g tins chopped tomatoes

• 3 Tbsp cocoa powder, for dusting

• 2 tsp white sugar

• 1 1/2 litres chicken or beef stock

• pepper, to taste

• Salt, to taste

• 1 400g tin kidney beans, drained

• 150 g grated cheese

• 200 g sour cream

• chunky guacamole

Cooking Instructions

1. In a large pot, brown the beef mince. Remove and set aside.

2. In the same pot, fry the onion, carrots, celery and red pepper until soft and translucent.

3. Add the garlic and the spices and fry for another 30 seconds. Add the chopped tomatoes, cocoa powder and sugar and stir to combine.

4. Add the beef mince back to the pot and pour in the stock.

5. Cover with the lid on and allow to simmer gently for 45 minutes.

6. Remove the lid after 30 minutes and increase the temperature.

7. Add the beans and allow to simmer for another 15 minutes.

8. Serve with grated cheese, sour cream, chunky guacamole and extra chillies.

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