chilli con carne soup (for kids)

Ingredients:

  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbsp vegetable oil
  • 500g lean minced beef
  • 410g can pinto or red kidney bean
  • 400g cans chopped plum tomatoes
  • 700ml/1¼ pints hot chicken stock
  • large pinch of crushed dried chillies
  • 2 squares of dark chocolate
  • fresh coriander or parsley leaves and some grated gruyère, to serve

Instructions:

  1. Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.
  2. Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)
  3. Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.

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