Chili beef and bean soup

serves 8

Ingredients:

2 tbsp olive oil

2 onions, finely chopped

sea salt and freshly ground black pepper

2 red peppers, seeded and finely chopped

2–3 red chiles, seeded and finely chopped

1¼lb (550g) beef stew meat, cut into 1in (2.5cm) cubes

1 tbsp all-purpose flour

4 pints (2.3 liters) hot beef stock

2 x 14oz (400g) cans kidney beans, drained

handful of flat-leaf parsley, finely chopped, to serve

Method:

1 Heat the oil in a large heavy-based saucepan, add the onions, and cook over low heat for about 6–8 minutes or until soft. Season with salt and pepper, then stir in the peppers and chiles and cook for 5 minutes. Add the meat and cook, stirring frequently, for 5–10 minutes or until beginning to brown all over.

2 Sprinkle in the flour, stir well, then cook for 2 minutes. Add the stock, bring to a boil, then cover with a lid and reduce to a simmer. Cook for 1½ hours or until the meat is tender. Add the kidney beans and cook for 10 minutes more, then season to taste with salt and pepper.

3 Let cool completely, then transfer to a freezerproof container, making sure the meat is covered(add a little more stock if it isn’t). Seal and freeze for up to 3 months.

4 To serve, defrost the soup overnight in the refrigerator, then transfer to a pan and heat until piping hot. Stir in the parsley and serve.

Chili beef and bean soup