Chilli con carne soup

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Today marks the passing of American author, Ernest Hemingway. Although I’ve only read his memoir, A Moveable Feast, his writing had a big impact on me. He also influenced the world of literature in a big way as he won the Pulitzer Prize for Fiction in 1953 and the Nobel Prize for Literature in 1954. His works include The Sun Also Rises, A Farewell to Arms and For Whom the Bell Tolls. Numerous references have been made of his work and his life in literature and on screen – Woody Allen’s Midnight in Paris being one of my favourites.

So in celebrating the life of Hemingway, I bring you a twist on a beloved American dish: chilli con carne soup. It has to be the ultimate winter comfort, combining meat, beans, tomatoes and chillies. If I had to choose only one soup to eat for the rest of my life, this would definitely be it.

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Recipe adapted from Sarie Kos, No 39

Ingredients:

1 kg rump steak, cut into strips

1 onion, chopped

200 g baby carrots, sliced into chunks

1 stick of celery, chopped

3 jalapenos, chopped

1 liter beef stock

1 can tomatoes

2 cans chickpeas

1 can lentils

Pinch of cayenne pepper

Method:

  1. Saute the onion in a splash of oil. Once the onion turns translucent, add the beef and brown on all sides.
  2. Add the carrots and celery and stirfry for around 10 minutes.
  3. Add the jalapenos, beef stock, tomatoes and cayenne pepper and simmer for an hour.
  4. Add the chickpeas and lentils. You can add some water if the soup doesn’t have enough liquid. Simmer for about 3 hours.
  5. Serve with a crusty piece of bread, sliced jalapeno and sriracha sauce for extra kick.
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