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.

INGREDIENTS:

• 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

GARNISH WITH:

• Diced jalapeños

• Tortilla chips

• Grated cheese

• Sour cream

DIRECTIONS:

1. Brown the beef stew meat in small batches in olive oil in a heavy soup pot or Dutch oven.

2. Add onion to the browned beef and fry for about 5 minutes.

3. Add the diced tomatoes, garlic, beef broth, chilies and spices to the pot.

4. Bring the soup to a boil and let simmer for 1 hour.

5. Add the potatoes, carrots and corn to the soup. Let simmer for 20 min.

6. Add the juice of 1 lime and the cilantro to the soup.

7. When ready to serve, garnish with diced jalapeños, tortilla chips, grated cheese and sour cream.

8. Delicious served with cornbread!