Name: Mexican Chili Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 3 tablespoons; Rump roast, cut into small cubes - 1 pound; Onions, chopped - 2; Garlic, crushed - 4 cloves; Chili powder - 2 tablespoons; Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Cayenne pepper (Optional) - 1 teaspoon; Bay leaves - 2; Beef stock - 3 ½ cups; Enchilada sauce - ½ (10 ounce) can; Diced green chile peppers - 1 (4 ounce) can; Tomato paste - 3 ounces; Pinto beans, drained - 2 (15 ounce) cans

Ingredients for - Mexican Chili Soup

1. Olive oil 3 tablespoons

2. Rump roast, cut into small cubes 1 pound

3. Onions, chopped 2

4. Garlic, crushed 4 cloves

5. Chili powder 2 tablespoons

6. Ground cumin 1 teaspoon

7. Ground coriander 1 teaspoon

8. Cayenne pepper (Optional) 1 teaspoon

9. Bay leaves 2

10. Beef stock 3 ½ cups

11. Enchilada sauce ½ (10 ounce) can

12. Diced green chile peppers 1 (4 ounce) can

13. Tomato paste 3 ounces

14. Pinto beans, drained 2 (15 ounce) cans

How to cook deliciously - Mexican Chili Soup

1 . Stage

Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.

2 . Stage

Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.

3 . Stage

Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.