Chilli con carne Soup

Submitted by Katy Kat

Chilli con carne Soup

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Serving: 4
Prep Time 10 minutes
Cook Time 10 hours
Total Time 10 hours 10 minutes


  • 1 onion finely chopped
  • 4 garlic cloves crushed
  • 1 tbsp vegetable oil
  • 500g steak mince
  • 400g tin pinto beans, drained and rinsed
  • 2 x 400g tin chopped tomatoes
  • 700ml water and 2 chicken stock pots
  • 1 tsp crushed dried chillies
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 1 tsp spicy chipotle chilli paste
  • 150ml red wine
  • 3 tbsp tomato puree
  • 2 tsp oregano
  • 200g jar red jalapenos drained
  • Fresh coriander and grated Gruyere cheese to serve
  • **optional – 2 squares of dark chocolate (I do not add this as I personally DO NOT like the flavour but many others do)


  • Brown the mince, onion and garlic in the veg oil for five minutes then add to the SC.
  • Add all the other ingredients, except the jalapenos, fresh coriander and cheese (if using the chocolate add it now also). I also seasoned with salt and course ground black pepper.
  • I cooked this on high for one hour then low for 9 hours (you could do less but I just left it on low until hubby was home).
  • Add the jalapenos about an hour before serving.
  • Serve topped with the fresh coriander, grated Gruyere cheese and black pepper with fresh bread for dipping.

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