One cold grey evening, many good and hungry people gathered in a large, cosy kitchen. And they wanted a hot soup so much that uncle Gosha cooked as many as four: fragrant, rich, and nourishing soups with the time-tested recipes. Everything was so delicious and sincere that although some of us did not meet uncle Gosha again, we still cook soups with his recipes. We start the season with a creamy porcini soup with croutons (where would we be without them?). Then the time comes for the roasted pumpkin soup, and with cold weather, when you want warmth – not only outside, but also inside 😂 – we cook Mexican chili soup and creamy Boston clam chowder. Uncle Gosha is one of the “scattered around the world” Odessa-natives, he lives in America and cooks American food with Odessa style 😉
One cold grey evening, many good and hungry people gathered in a large, cosy kitchen. And they wanted a hot soup so much that uncle Gosha cooked as many as four: fragrant, rich, and nourishing soups with the time-tested recipes. Everything was so delicious and sincere that although some of us did not meet uncle Gosha again, we still cook soups with his recipes. We start the season with a creamy - Prep time: 25 minutes
- Cook time: 1 hour
- Serves: 4-6
- Difficulty: easy
- Course: soup
- Cookware: large pot
- Cuisine: American
Ingredients
- 1½ litre beef stock
- 1 large onion, peeled and chopped
- 3 cloves of garlic, peeled and chopped
- 500 g minced beef
- 400 g canned red beans
- 400 g canned peeled tomatoes
- ½ bunch of fresh coriander, finely chopped
- 1 fresh hot red pepper, finely chopped
- 1 tsp ground cayenne pepper
- 1/3 tsp cumin seeds
- 1/3 tsp coriander seeds
- oil for frying
- salt ⠀
Cooking method
Step 1
Pour oil into a large pot and add cumin seeds. Allow the oil to warm up. Lightly fry the onion and garlic. Add ground beef. Fry over low heat for 15-20 minutes.
Step 2
Add tomatoes, coriander seeds and cayenne pepper to the minced meat. Stew for 5 minutes. Pour in stock. Drain the beans and add to the pot. Season with salt. Simmer the soup for an hour over low heat. Serve with fresh coriander and hot red peppers.
My tips and tricks:
In America, chili soup is often eaten with lime, corn chips, and grated hard cheese. If you want to make soup with dried beans, make sure to soak them beforehand for at least 12 hours. And be sure to experiment with different varieties of beans: it changes the taste of the soup and you won’t get bored with it, even if you cook it all winter 🙂
- 1½ litre beef stock
- 1 large onion, peeled and chopped
- 3 cloves of garlic, peeled and chopped
- 500 g minced beef
- 400 g canned red beans
- 400 g canned peeled tomatoes
- ½ bunch of fresh coriander, finely chopped
- 1 fresh hot red pepper, finely chopped
- 1 tsp ground cayenne pepper
- ⅓ tsp cumin seeds
- ⅓ tsp coriander seeds
- oil for frying
- salt ⠀
- Pour oil into a large pot and add cumin seeds. Allow the oil to warm up. Lightly fry the onion and garlic. Add ground beef. Fry over low heat for 15-20 minutes.
- Add tomatoes, coriander seeds and cayenne pepper to the minced meat. Stew for 5 minutes. Pour in stock. Drain the beans and add to the pot. Season with salt. Simmer the soup for an hour over low heat. Serve with fresh coriander and hot red peppers.