Chilli con carne soup

400 kcal or less 6 servings beef bonfire bonfire party chilli con carne garlic clove garlic cloves kidney bean kidney beans mains onion onions over an hour

N/A

Source

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 , drained

400g cans chopped plum tomatoes

700ml/1¼ pints hot chicken stock

large pinch of crushed dried chillies

2 squares of dark chocolate (try Lindt 85%)

fresh coriander or parsley leaves and some grated gruyère, to serve

Method

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.

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.)

Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.