Beef Chili Soup (Chili Con Carne)

Source/Author: SergeV

Chili soup, or chili con carne, originated in 19th-century Texas, blending Mexican and Native American influences. It began as a simple stew of meat, chili peppers, and spices, gaining popularity through San Antonio’s "Chili Queens" and later spreading across the U.S.

Ingredients:

• salt	to taste
• onion	1
• olive oil	1 tablespoon
• ground beef	1 lb (450g)
• garlic	2 cloves
• bell pepper	1
• chili powder	1 tablespoon
• smoked paprika	1 teaspoon
• crushed tomatoes	1 can (28 oz)
• kidney beans	1 can (15 oz)
• black beans	1 can (15 oz)
• jalapeño	1
• beef broth	4 cups
• cumin	1 teaspoon
• ground pepper	1/2 teaspoon

1. Kidney beans and black beans: drain and rinse.

2. Bell pepper: wash, remove seeds and dice.

3. Jalapeño: wash, remove seeds and dice.

4. Onion: peel and dice.

5. Garlic: peel and mince.

6. Heat olive oil in a large pot over medium heat. Add the ground beef, breaking it up as it cooks, until browned. Drain excess fat if needed.

7. Add bell pepper, jalapeño, onion, and garlic to the pot. Cook for about 5 minutes until vegetables soften.

8. Stir in chili powder, cumin, paprika, and ground pepper. Cook for another minute to allow the spices to become fragrant.

9. Add crushed tomatoes, beans, and beef broth. Stir everything together and bring to a boil.

10. Reduce heat and let the soup simmer for 20-30 minutes. Add salt to taste.

11. Serve hot.