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Mexican Chili Soup
Mexican Chili Soup
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Spicy green chile beef chili with pinto beans and enchilada sauce, served over rice for a hearty Mexican meal.
Ingredients:
  • 1 pound rump roast, cut into small cubes
  • 2 onions, chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • 3.5 cups beef stock
  • 0.5 (10 ounce) can enchilada sauce
  • 1 (4 ounce) can diced green chile peppers
  • 3 ounces tomato paste
  • 2 (15 ounce) cans pinto beans, drained
Instructions:
  • In a large pot over high heat, sear the rump roast in oil until golden brown all around for about 5 minutes. Add onions and garlic and cook until onions are soft, for 4 to 5 minutes.
  • Mix chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables until well coated, about 2 minutes. Pour in beef stock, enchilada sauce, green chile peppers, and tomato paste. Bring to a boil, then reduce heat, cover, and simmer until meat is tender, about 50 minutes.
  • Incorporate pinto beans into the soup, mash them to thicken as preferred, and simmer for about 5 minutes until heated through.

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