Spicy Beef Chili Soup

Simple yet delicious hearty soup….


  • 2 pounds ground beef browned and fat drained off
  • 3-4 tablespoons olive oil
  • 1 whole large onion, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 x 14.5 ounces can chopped tomatoes
  • 4 cups beef stock or broth
  • 1 whole yellow bell pepper, seeded and diced
  • 1 whole red bell pepper, seeded and diced
  • 1 whole green bell pepper, seeded and diced
  • 4 whole carrots, peeled and sliced
  • 5 whole small red potatoes, cut into chunks
  • 6 ounce can  tomato paste
  • 1 x 14.5 ounces black beans, drained
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons dried parsley flakes
  • 1/2 teaspoon ground oregano
  • 1 teaspoon Cayenne Pepper (more if you like it hotter)

Preparation Method:

In a large pot over medium-high heat,  add the olive oil with the onion and cook until softened and beginning to brown, then add the garlic and cook for a couple of minutes.

Add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 45-60 minutes.

Taste and make sure you have enough seasoning before serving. Enjoy with hot crusty bread or a slice or two of garlic bread.

Tastes even better the next day and freezes well!

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