IN THE KITCHEN: Chilli Con Carne Soup

This soup is great for cold winter evenings and the real joy of this dish is serving  with a crusty baguette with real butter and dipping the bread in so the butter melts but works well poured over cooked white rice too.

The coriander leaves can be optional or replaced with basil or parsley. The wine can be swapped with Guinness or beer of choice.

Ingredients for 4

  • 200g beef mince
  • 2 Onions peeled, chopped
  • 2 carrots peeled and diced
  • 400g tin of chopped tomatoes
  • 400g tin kidney beans with liquid
  • 4 Cloves of garlic whole
  • 1 TBSP Cumin powder
  • 1 TSP Coriander powder
  • 2 TSP Sweet smoked paprika
  • 1 TSP Dried Oregano
  • 4 TBSP Soured cream
  • 2 TBSP Butter
  • 2 TBSP Vegetable oil
  • 2 TSP Sugar
  • ½ Bottle Dry red wine such as a Malbec
  • Chopped fresh coriander  leaves


Brown the beef in the oil over a medium heat and reserve the mince to one side. Fry the onions gently in the remaining oil and beef dripping with garlic gently until just softened. Stir in the spices for a further couple of minutes and stir fry. Add a glass of the wine to prevent sticking if needed.

Add all of the ingredients except the coriander and cream to a saucepan and cover with the rest of the wine and additional water if needed. Bring up to a boil then simmer for 30 minutes. Puree with a stick blender and serve with chopped coriander garnish and a tablespoon of soured cream.

I like to dip the baguette with butter for long enough for the butter to begin to melt and the bread to begin to go soggy.

Gavin McArdell


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Phil Creighton

Editor of The Wokingham Paper, and has worked in local journalism for more than 20 years including the Wokingham Times, Bracknell Standard and Reading Evening Post. He's also written for computer magazines, The Baptist Times and, to his delight and probably not yours, interviewed several Doctor Whos.

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