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Chili Beef and Bean Soup

Categories: Big-Batch Meals, Comfort Foods, Entertaining, Spicy
Type: Soups and Stews

Chili beef and beans make this soup hearty enough to be served as a complete meal.

Prep Time: 20M

Cooking Time: 2H

Serves: Serves 8


  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • sea salt and freshly ground black pepper
  • 2 red peppers, seeded and finely chopped
  • 2-3 red chiles, seeded and finely chopped
  • 11/4lb (550g) beef stew meat, cut into 1in (2.5cm) cubes
  • 1 tbsp all-purpose flour
  • 4 pints (2.3 liters) hot beef stock
  • 2 × 14oz (400g) cans kidney beans, drained
  • handful of flat-leaf parsley, finely chopped, to serve
Chili Beef and Bean Soup photo

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  1. Heat the oil in a large heavy-based saucepan, add the onions, and cook over low heat for about 6-8 minutes or until soft. Season with salt and pepper, then stir in the peppers and chiles and cook for 5 minutes. Add the meat and cook, stirring frequently, for 5-10 minutes or until beginning to brown all over.
  2. Sprinkle in the flour, stir well, then cook for 2 minutes. Add the stock, bring to a boil, then cover with a lid and reduce to a simmer. Cook for 11/2 hours or until the meat is tender. Add the kidney beans and cook for 10 minutes more, then season to taste with salt and pepper.
  3. Let cool completely, then transfer to a freezer-proof container, making sure the meat is covered (add a little more stock if it isn't). Seal and freeze for up to 3 months.
  4. To serve, defrost the soup overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the parsley and serve.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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