• Perfect for Bonfire Night

    by  • 01/11/2012 • Country food • 1 Comment

    Beef and Chilli Bean Soup

    Warm up with spicy Beef and Chilli Bean Soup, served in Le Creuset
    stoneware soup bowls (shown in Cassis, £27 for two pack)

    This year we’re ringing the changes to celebrate Guy Fawkes. Instead of going to the big display at the local cricket club, we’re opting for a do-it-yourself gathering in the garden. Much more fun building your own bonfire and letting the children choose the fireworks. This warming tomato based soup with finely ground spiced beef and chilli beans is perfect for passing round as we wait for the fire to get going. I’ll be dishing it up with a wedge of garlic bread and a handful of corn chips. To serve 6, you will need…

    2 teaspoons olive oil
    1 red onion finely chopped
    2 cloves garlic finely chopped
    200g finely ground steak mince
    1 teaspoon chilli powder
    1 tablespoon paprika
    1 tablespoon ground cumin
    2 teaspoons ground coriander
    1 teaspoon black pepper
    2 tablespoons tomato puree
    400g canned chopped tomatoes and juice
    1 1/3 litres beef stock
    1 small aubergine, diced
    1 small red pepper, diced
    1 small green pepper, diced
    400g can kidney beans, drained
    2-3 teaspoons cornflour in a little water
    3 tablespoons chopped coriander
    4 tablespoons sour cream

    1 Heat the olive oil in the casserole. Add the chopped onion and garlic and cook for a couple of minutes until softened. Stir in the ground beef and sear until lightly browned. Then add the chilli powder, paprika, cumin, ground coriander and black pepper and continue to cook for a couple of minutes more.

    2 Add the tomato purée, tomatoes and beef stock. Bring the contents to a simmer, stir well and cover. Continue to cook over a low heat for 45 minutes. Then stir in the chopped vegetables and kidney beans and continue cooking for 20-25 minutes.

    3 Stir in enough of the cornflour and water mix to thicken slightly. Add two tablespoons of the chopped coriander. Check and adjust the seasoning to taste. Ladle the soup into the soup bowls to serve and top with a spoon of soured cream and a sprinkle of the remaining freshly chopped coriander. This recipe can be made the day before, which can improve the flavour.

    For more information about Le Creuset, visit lecreuset.co.uk or call 0800 37 37 92

    One Response to Perfect for Bonfire Night

    1. 01/11/2012 at 9:35 am

      How delicious! Le Creuset keeping coming up with the most seductive range of colours – I think I am going to have to splash out. Your hearty soup has inspired me!

    Leave a Reply

    Your email address will not be published. Required fields are marked *