Chili soup

Ingredients for 8 servings:

• 3 cans of kidney beans
• 2 cans kidney beans (chili beans)
• 1 bottle of ketchup
• 1 can of corn
• 2 thick bell peppers
• 1 shot of wine
• 1 kg minced meat, mixed
• 1 large onion(s)
• Salt
• Garlic salt
• possibly Maggi

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

from mom

Brown the minced meat in a large pot and season with garlic salt or Maggi. No oil is actually needed, as the minced meat has enough fat of its own. Chop the vegetables (peppers into bite-sized pieces) and add the onions to the pot with the minced meat. Open the cans and pour in the juice. Add the ketchup, then half-fill the ketchup bottle with water (shake well) and pour it into the pot. You can use a large or small bottle, depending on your preference. Bring to a boil and then reduce to a gentle simmer. Next, add the peppers, followed by the beans and corn. Be careful to stir constantly and not overcook, as otherwise the beans could burn. Finally, add 1-2 shots of wine, depending on your taste; it doesn’t matter which wine you use. The wine adds the right flavor (the alcohol evaporates during cooking). Everyone loves this soup, and it’s quick to make. But it tastes best reheated a day later. Serve with fresh white bread.