Chilli Beef Soup
Ingredients
1 tbspn. oil
100g / 4oz minced beef
100g / 4oz finely chopped onion
100g / 4oz finely chopped carrot
½ teaspoon mild chilli powder
½ teaspoon cocoa powder
½ teaspoon salt
1 tbspn. tomato purèe
1 beef stock cube, crumbled
900ml / 1 ½ pints water
1 tbspn. cornflour
150g / 5oz pasta shells
Method
- Put the oil in a large saucepan, add the minced beef and stir over moderate heat until light brown and crumbly
- Add the onion and carrot and cook, stirring, for a further minute
- Add the chilli powder, cocoa, salt, tomato purèe, stock cube and water
- Bring to the boil, stirring occasionally, cover and simmer for 20 minutes
- Moisten the cornflour with a little water
- Add the pasta to the soup, bring back to the boil, stir well and blend in the moistened cornflour
- Simmer for a further 10 minutes