Mexican Chili Soup with Coffee

⏳ Time

2 hours 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The finished soup can be garnished with shredded cheddar cheese, corn chips, and fresh cilantro. Remember that the soup tastes best the next day if you can let it sit overnight.

Ingredients

Vegetable Oil - 2 tablespoons
Onion - 1 head
Garlic - 3 cloves
Veal Mince - 2 lbs
Crushed Tomatoes in Their Own Juice - 28.2 oz
Passata Tomato Sauce - 5.3 oz
Water - 8 fl oz
Campbell's Beef Broth - 16 fl oz
Brown Sugar - 2.6 oz
Mild Chili Spice - 1 teaspoon
Cocoa Powder - 1 tablespoon
Ground Coffee - 4 fl oz
Ground Cumin - 1 tablespoon
Oregano - 1 teaspoon
Ground coriander - 1 teaspoon
Cayenne Pepper - ¼ teaspoon
Salt - 1 teaspoon
Mild Chili Spice - 1 piece
Canned Baby Beets - 3 cans

Step by Step guide

Step 1

Dice the onion and garlic, and sauté them in a pan.

Step 2

Add the minced meat (it can be replaced with ground beef), cook until done, and drain excess fat. Mix the chopped tomatoes with coffee, tomato paste, and broth.

Step 3

Add the spices: brown sugar, chili powder, cumin, cocoa powder, oregano, coriander, cayenne pepper, and salt.

Step 4

Add the red beans, finely chopped chili pepper (1–2 tablespoons, depending on desired spiciness), and half of the portion of red beans. Place everything in a pot and simmer for 1–1.5 hours.