Chili Soup

Step 1/8

• 990 g canned kidney beans
• 2 tsp sea salt
• 300 ml beef stock

Cook kidney beans with beef stock and salt and pepper in large pot at medium temperature, let simmer for 10 minutes.

Step 2/8

• 800 g ground beef
• 3 tbsp extra-virgin olive oil (for frying)
• 1 tbsp Ground black pepper
• 4 tbsp chili powder
• 1 tbsp ground cumin

• frying pan (deep)
• spatula

Fry ground beef in frying pan. Break apart meat until pieces are about a centimeter in size. Fry till light brown. Add garlic, cumin powder, chili powder, pepper and salt. transfer to the large pot with the cooked kidney beans.

Step 3/8

• 300 g Vegetable onion
• 2 cloves garlic
• 2 tbsp extra-virgin olive oil (for frying)

• frying pan

Fry onions (sliced) and garlic (diced) till onions are transparent with two tbsp olive oil. Transfer to the large pot with the beef and kidney beans.

Step 4/8

• 200 g Elbow noodles
• 1 tsp sea salt

• pot

Cook noodles in another pot a minute shorter than stated on package.

Step 5/8

• 990 g Canned minced tomatos

Add minced tomatoes to the large pot with the beans, meat and onions, let simmer for 5 minutes. Carefully stir frequently.

Step 6/8

Add cooked noodles to the large pot with the beans, meat, etc.. let simmer for a minute or two.

Step 7/8

• 140 g tomato paste

Add tomato paste to the large pot with beans, meat, onions, etc. carefully stir frequently, let simmer for 5 minutes.