There is no better way to warm yourself up on a chilly day than a big bowl of soup. This uses a spice combination that lends itself to a smoky, gently spiced finish that will satisfy everyone. Of course you can ramp up the heat by adding extra cayenne pepper or chilli if you want a full on kick! I have used a mix of cascabel and chipotle morita chillies which add heat as well as smokiness and nuttiness. You could also add a roasted red pepper for an added dimension. If you want to keep the soup vegetarian then simply omit the chorizo and serve with a drizzle of sour cream and a hunk of crusty bread on the side or a few tortilla chips to dunk or crush up on top like croutons. Some freshly chopped coriander also goes well here.
Ingredients- serves 6
2 tbsp olive oil
2 garlic cloves- chopped
2 red or white onions- chopped
2 tsp paprika
2 tsp cayenne pepper
2 tsp ground cumin
2 tsp coriander
1 tbsp tomato puree
1/2 tsp dried oregano
1-2 cascabel chillies- skin pricked
1-2 chipotle or chipotle morita chillies- skin pricked
400ml tinned chopped tomatoes
2 tins of kidney beans-drained and rinsed
900ml vegetable stock
Salt and pepper to season
1. Take a heavy based large saucepan and heat the oil over a medium heat. Soften the garlic and onion in the pan before adding all the spices. Cook for a couple of minutes before squeezing in the tomato puree and adding the oregano which also need to be cooked out for a couple of minutes.
2. Pop in the tomatoes, beans and stock. Bring to the boil and then reduce the heat to a simmer for 20- 25 minutes. I add the whole chilli at this stage to infuse. If you want a bit more heat you can chop the chilli into the soup. When ready, take the soup off the heat, season and allow to cool slightly. The soup now needs blending either in a large blender or using a hand blender if you prefer. Blitz and then taste again to check the seasoning. As the soup is finishing off, take chorizo and cut into small pieces. Dry fry in a frying pan until crisp. Serve the soup in warmed bowls and sprinkle the crispy chorizo on top.
Smoky and spicy bean soup- a perfect warmer with a taste of Mexico!
After making this chilli cheese crushed potato stack and posting a photo on Twitter I had no idea how popular this would be- retweets, likes and views coming left, right and centre but for very good reason! I was aiming to create a proper comfort dish and it hit the spot so read on… Not only do you get the recipe for the stack but you are also getting my much loved chilli recipe. The combination of spices and chilli gives heat, sweetness, smokiness and an overall well rounded savoury hit. I love the combination of cascabel and smoked chipotle chillies but ancho chillies are also fabulous if you can only find these.
I would advise making the chilli the day before you want to eat it so the flavours have plenty of time to develop. I simmered mine the day before for an hour before then finishing it off the next day. If you want to add beans then be my guest but this is a chilli for meat lovers.
Ingredients- serves 4
1 tbsp vegetable oil
400g beef mince
1 large red onion- finely chopped
3-4 garlic cloves- crushed or finely chopped
1 tbsp each of ground cumin, ground coriander, paprika and oregano
1 tbsp tomato puree
2 tins of chopped tomatoes
200ml hot beef stock
1 tsp treacle
2 tins of chopped tomatoes
2 cascabel chillies
4 chipotle morita chillies
400g new potatoes
Cheddar cheese to top
Fresh jalapenos- finely sliced
1. Start by taking a pan and adding a glug of oil. Brown off the mince over a medium to high heat; if it is particularly fatty then drain off most before lowering the heat and adding the onion in. Cook until the onion is softening but not colouring and then add the garlic in for another minute.
2. Add the spices and herbs into the pan and stir well so the meat is well coated. Squeeze in the tomato puree and cook for two minutes. Pour in a little of the hot beef stock to help deglaze the bottom of the pan before pouring in the rest along with the tomatoes. Pop the cascabel and chipotle chillies. Stir through the treacle. Simmer the chilli for at least an hour and a half; leave overnight if you can.
3. When you are ready to assemble the dish, preheat the oven to 180c/ 160 fan. Bring a pan of water to the boil and cook the potatoes until just tender. Drain well and lightly crush with a fork. Toss a good amount of butter through it (don’t hold back!) before placing the potatoes in an ovenproof roasting dish. Roast by themselves for 20-25 minutes until they turn golden and crispy in places. Spoon over the chilli and top with a liberal helping of grated cheese before returning to the oven. Cook until the cheese is melting. Finish with a sprinkling of freshly sliced jalapeno and serve with soured cream, if you like.
Chilli cheese crushed potato stack- forget your normal baked potatoes and give this a try!