Chili Bean Soup
Soup can be the ultimate "comfort food." This satisfying soup is rich in flavor but still light. A perfect choice if you enjoy well spiced food. Make it even spicier with a few dashes of hot pepper sauce.
3 tablespoons olive oil
2 large cloves garlic, minced
1 cup chopped onion
1 tablespoon chile powder
1 teaspoon cumin
1 pound lean ground beef
2 10 1/2-ounce cans concentrated beef consomme plus 2 cans water
1 48-ounce jar Randall Pinto Beans, drained and rinsed
1 16-ounce can tomato sauce
1 10-ounce can tomatoes with green chilies
3 tablespoons cilantro
1 cup 1/2 cup dry white wine (optional)
sour cream
Heat the oil in a large pot.
Add the garlic and onion and cook over medium heat, stirring often, for 5 minutes.
Stir in the chile powder and cumin and cook 2 minutes longer, stirring constantly.
Add the crumbled ground beef and cook, stirring, until all red is gone.
Stir in the consomme and water, beans, tomato sauce and tomatoes with green chilies.
Bring to a boil and cover. Reduce to simmer and cook for 20 minutes.
Stir in the cilantro.
Serve hot topped with a large dollop of sour cream.
8 to 10 servings.