Mexican Chili Beef Soup
Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing.
2 lbs. beef stew meat
2 onions, chopped
6 garlic cloves, minced
28 oz. can diced tomatoes (or use fresh!)
2 litres beef broth
2 tbsp. diced chilies (more if you like heat!)
2 tsp. cumin
1 1/2 tsp oregano
1/4 tsp cayenne pepper
1 1/2 lb. potatoes, Yukon or red, chopped
4 carrots, chopped
3 cups of corn
1 lime, juiced
1/4 cup of cilantro, chopped
Brown the beef stew meat in small batches in olive oil in a heavy soup pot or Dutch oven.
Add onion to the browned beef and fry for about 5 minutes.
Add the diced tomatoes, garlic, beef broth, chilies and spices to the pot.
Bring the soup to a boil and let simmer for 1 hour.
Add the potatoes, carrots and corn to the soup. Let simmer for 20 min.
Add the juice of 1 lime and the cilantro to the soup.
When ready to serve, garnish with diced jalapeños, tortilla chips, grated cheese and sour cream.
Delicious served with cornbread!