Beef & Chili Bean Soup
Serves 4. Quick chili soup
1 tablespoon vegetable oil
1 red onion finely chopped
2 cloves garlic, crushed
2 1/2 teaspoons chili flakes
2 1/2 ground cumin
2 1/2 tablespoons finely chopped cilantro root and stem
1 1/2 teaspoons ground coriander
1 lb. lean ground beef
1 tablespoon tomato paste
4 tomatoes, peeled, seeded, and diced
14 oz. can red kidney beans drained and rinsed
8 cups beef stock
3 tablespoons chopped cilantro leaves
1/3 cup sour cream
Heat the oil in a large saucepan over medium heat. Cook the onion for 2-3 minutes or until softened. Add the garlic, chili flakes, cumin, cilantro and coriander and the cook for 1 minute. Add the ground beef and cook for 3-4 minutes or until cooked through. Break up any lumps with a spoon. Add the tomato paste, tomatoes, beans, and stock to the saucepan and bring to a boil. Reduce the heat and simmer for 15- 20 minutes or until rich and reduced slightly. Remove any impurities on the surface. Stir in the chopped cilantro. Serve with the sour cream.
