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Spicy Bean Soup

Spicy Bean Soup

I used 3 lb ground beef. I browned it and added some onion powder, garlic powder, salt and pepper, 1 bell pepper and 2 medium onions chopped, 1 tbs Hatch Green Chile Powder and 1 tbs Hatch Red Chile Powder, and 10 fire roasted, peeled and diced red ripe big Jim chiles from the garden.
Simmered it all a little bit and then added 29 oz can of diced tomatoes and 8 oz can tomato sauce and then ground up in a molcajete 1 tbs whole cumin seed and 8 whole cloves and 3 large garlic cloves and a pinch of salt and a little water to clean out all ingredients from the molcajete and poured into the pot I added dried hot red peppers to taste, and I use a box of beef broth for all of the liquid added and simmer it all down, and I also added dried (but soaked overnight) cranberry beans or pintos and cooked it all until the beans are tender (3 to 4 hours).

Recipe by Stephen Harris from Fresh Chile Cookin'! group on Facebook.

 

Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience.

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