It's all about the soup here. Autumn is the perfect time for sipping a spicy rich broth. if you don't actually read the recipe before you decide to cook the soup, then you won't realise it needs 2 1/2 hours in a slow oven. So, this is a soup to simmer away all afternoon and eat for tea with some crusty bread. There's hardly any actual hands on cooking and it mostly potters along all by itself.
I used hot dried chilli rather than mild chilli powder: some like it hot. You can leave out the cannellini beans if you are so inclined. I was not.
I don't have a casserole that can cook on the stove top and then go into the oven, so I had to use a saucepan and then I transferred it to a 3 litre casserole dish.
Chilli Beef Soup serves 4
- 1 tbspn olive oil
- 2-4 cloves of garlic, crushed
- 1 brown onion, chopped
- 250g stewing steak (chuck or blade) diced
- 2 tspn mild chilli powder (or 1 tspn hot chilli flakes)
- 1/2 tspn ground cumin
- 400g tin diced tomatoes
- 5 cups beef stock
- 350g pumpkin, chopped into 1cm cubes
- 1 tbspn balsamic vinegar
- 400g tin cannellini beans
- parsley for decoration if you will
Preheat oven to 150*C (130 fan forced)
Add the cumin and chilli and fry off for a further 2 minutes.