Prep 5 mins
Cook 40 mins
We had a big winter storm come through which meant no quick trips to the grocery store. I have had to plan my meals around a pantry and refrigerator clean out. My plan was to make chili for dinner however; I realized that I had some beef stock in the refrigerator that needed to be used up...not wanting it to go to waste, my chili soon became a very tasty soup. I hope you all enjoy.
- 1 medium onion, chopped
- 1 lb ground beef
- 3 garlic cloves, minced
- 3 (15 ounce) cans black beans, drained and rinsed
- 1 (15 ounce) can tomato sauce
- 1 (7 3/4 ounce) canjalapeno salsa (I used El Pato brand found in the Mexican food isle)
- 2 1⁄2 cups beef stock
- 1⁄4-1⁄2 cup pickled jalapeno pepper, sliced
- 1 (2 1/4 ounce) cansliced olives, drained
- 1 teaspoon ground cumin
- 2 teaspoons dried chipotle powder
- cayenne chili powder
- shredded cheddar cheese or monterey jack pepper cheese
- sour cream
- cilantro, chopped
- Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
- Stir in garlic.
- Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
- Top soup with shredded cheese, sour cream and chopped cilantro if desired.
This is great! It comes together really fast, too. I couldn't find jalapeno salsa so used 'medium salsa'. That jar was 15 oz so I used that & a small can of tomato sauce instead of vice versa. I would have added fresh jalapenos if I had them. Not keen on pickled ones so left them out. with the chipotle & cayenne it was just the right heat for us. I did cook my own beans - 3 cans is roughly 6c so I cooked 2c dry which I think came out to about 6c. I didn't measure but that amount worked well in the recipe. Made for Aussie Swap 11/13. Thank you!