Chilli con carne soup

• small onion↗1 1

  finely chopped

• garlic cloves↗2 2

  finely chopped

• vegetable oil↗1 tbsp tbsp
• lean minced beef↗500g g
• can pinto or red kidney bean↗410g g

  drained

• cans chopped plum tomatoes400g g
• hot chicken stock↗700ml/1¼ pints ml/1¼ pints
• crushed dried chillies↗large pinch of

  large pinch of

• squares of dark chocolate↗2 2

  (try Lindt 85%)

• fresh coriander

  or parsley leaves and some grated gruyère, to serve

Step-by-step instructions

1. 1

   Gently fry the onion and garlic in the oil for a couple of minutes until beginning to soften, then add the mince. Raise the heat and cook for 5 minutes, stirring from time to time, until the meat is no longer pink.

2. 2

   Stir in the beans, tomatoes, stock, chillies, chocolate and plenty of salt and pepper. Bring to the boil, cover and simmer very gently for 1 hour, or longer if you have the time. (You can make it up to a day ahead to this point, then cool and chill.)

3. 3

   Ladle into mugs or large cups and scatter with herbs, cheese and black pepper. You’ll need spoons to eat it.