Chilli Con Carne Soup

 In Dinner/Supper, Meat, Soups


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Chilli Con Carne Soup

I am a really big fan of Chilli Con Carne. I love that it can be simply eaten in a bowl with a good grating of cheese or it can be transformed into something more elaborate served with guacamole, salsa and sour cream. That’s why I thought the idea of a spicy Chilli Con Carne soup rich with aromatic flavours would be a really good one.

Chilli Con Carne Soup

I’ve been adding cocoa powder to my Chilli’s for a few year’s now after first seeing a recipe for Mexican Mole (a rich sauce made with chocolate served with meat) and the depth of flavour it adds is just incredible. The first time I added it I was really worried about the outcome but now I can’t make Chilli Con Carne without it. I love how it adds great colour to the dish as well.

Chilli Con Carne Soup

Another ingredient I’m not selfish with when I make Chilli is various spices. Ground coriander, cumin, cinnamon, nutmeg and cloves are all used to add a subtle warmth and flavour.

Chilli Con Carne Soup

This soup is best served with a generous dollop of sour cream, some chunky guacamole and grated cheese. You could of course serve good, crusty bread with it but I made super cheesy, spring onion (scallion) and cheddar quesidillas. It would also be lovely with good quality corn chips. And don’t forget a shot of Tequila to warm you before you tuck in!

Serves 6

500g lean beef mince (ground beef)
2 onions, finely chopped
3 large carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 red peppers, finely chopped
4 garlic cloves, crushed
1 tbsp each ground coriander and cumin
2 tsp smoked paprika
1 tsp cinnamon
1/2 tsp each ground nutmeg and cloves
finely chopped chilli to taste
2 tins of chopped tomatoes
2 tbsp cocoa powder
2 tsp sugar
1.5l chicken/beef stock
1-2 tins kidney beans (depending on how much beans you’d like to add)
salt & pepper to taste
to serve
grated cheese
sour cream
chunky guacamole

  1. In a large pot, brown the beef mince. Set aside.
  2. In the same pot, fry the onion, carrots, celery and red pepper until soft and translucent.
  3. Add the garlic and the spices and fry for another 30 seconds. Add the chopped tomatoes, cocoa powder and sugar and stir to combine.
  4. Add the beef mince back to the pot and pour in the stock.
  5. Cover with the lid, add the beans and allow to simmer gently for 45 minutes.
  6. Remove the lid after 30 minutes and increase the temperature. Allow to reduce for 15 minutes.
  7. Serve with grated cheese, sour cream, chunky guacamole and extra chillies.
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Showing 4 comments
  • Megan

    Made this for dinner last night, absolutely delicious! My partner said I can definitely make it again…that says something! Thank you for a brilliant recipe and blog. 🙂

  • Dee D.

    That looks so delicious! I need to try adding cocoa powder to my chilli too! Sounds interesting 🙂 Great idea!

  • Sue

    Looks delish! How many cans of beans do we add?

    • Ally_R

      Sue, thanx for notifying me. Just 1 can of kidney beans.

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