Beef Chili Soup

a tasty fall soup that is perfect for an evening at home

Course Soup
Cuisine American, canadian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
Calories 287 kcal


  • 3 tbsp olive oil
  • 12 oz rump steak (diced)
  • 2 chopped onions
  • 2 cloves garlic crushed
  • 2 fresh green chilis chopped
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 2 bay leaves
  • 2 tbsp tomato paste
  • 3 3/4 c beef broth
  • 1 can kidney beans
  • 1 can mixed beans
  • 3 tbsp coriander
  • salt and pepper


  1.  brown meat  then remove meat and add onions, garlic and chilis to pan cook 4-5 minutes

  2. stir in chili powder and cumin stir 2 minutes then return meat and add bay leaves tomato paste and beef stock, bring to boil

  3. place 1/4 of the beans aside and mash them, add to mixture so it thickens your broth, add remaining beans, simmer for 5 minutes and then taste ( season as you prefer).

  4.  when you are ready to serve add in coriander. Ladle into bowls and add tortilla chips on the top and pile grated cheese on top of the nacho chips.

    Serve and enjoy