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.
Recipe adapted from Sarie Kos, No 39
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
- Saute the onion in a splash of oil. Once the onion turns translucent, add the beef and brown on all sides.
- Add the carrots and celery and stirfry for around 10 minutes.
- Add the jalapenos, beef stock, tomatoes and cayenne pepper and simmer for an hour.
- Add the chickpeas and lentils. You can add some water if the soup doesn’t have enough liquid. Simmer for about 3 hours.
- Serve with a crusty piece of bread, sliced jalapeno and sriracha sauce for extra kick.