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Mexican recipes,
recipes prepared by the
Happy Chief Cook.

  1. Sharp Chilli Bean Soup
  2. Taco Sauce
  3. Vera Cruz Prawns



Sharp Chilli Bean Soup, a dish form Mexico prepared by the Happy Chief Cook.

A very spicy chili bean soup with minced meat, chickpeas, red kidney beans, young peas and canned beans.
Served with French bread is this a complete meal.

If you do not like such spicy food, you can use 1 red pepper and 1 teaspoon cayenne pepper less.
The chilli-bean soup is then quite mild in taste.

This dish goes very well with a Mexican beer to drink.
I have chosen for a Corona Extra to drink with this dish.

Preparation time: 30 minutes preparation, cooking 60 minutes.
Serves: 4 to 6.


3 tablespoons sunflower oil,
2 onions,
1 clove garlic,
1 tablespoon ground cumin,
2 teaspoons paprika,
2 teaspoons cayenne pepper,
2 red peppers,
300 grams of lean beef,
800 grams canned chopped tomatoes,
0.85 liters of water,
2 chicken bouillon cubes,
140 grams tomato paste,
1 teaspoon dried oregano,
1 large bay leaf,
150 milliliters of Mexican beer (Corona)
freshly ground 4-season pepper,
125 grams red kidney beans, rinsed and drained,
1130 grams chickpeas, rinsed and drained,
130 grams of young peas, rinsed and drained,
125 grams kidney beans, rinsed and drained,
2 tomatoes,
2 spring onions,
1 ripe avocado,
French bread.


Chop the onion coarsely.

Hak het teentje knoflook ragfijn. Chop the garlic very fine.

Remove the seeds of red peppers.
Finely chop the red peppers.

Cut the spring onions in thin rings.

Cut the tomatoes into quarters and remove core and seeds.
Cut the tomatoes into small pieces.

Cut the avocado in half lengthwise.
Unscrew the two halves apart and remove the pit.
Cut a diamond pattern in the flesh, but not in the surrounding skin.
Press the inside of the avocado to the outside.
Pick the pieces of the avocado skin.


Heat the sunflower oil in a pan with heavy bottom.
Add the onions and garlic and fry the onions until they are translucent..

Add the cumin, paprika, cayenne pepper and red chilli and stir-fry for 30 seconds.

Add the lean ground beef and bake it lightbrown and loose.

Add the chopped tomatoes with the tomato sauce, the chicken stock cubes (crushed), water, oregano, bay leaf, the Mexican beer and 4-season pepper.
Stir well and bring to a boil.

Cover the pan, turn the heat on medium fire and let it simmer for 35 minutes.
Check regularly whether there is enough moisture in the pan and add some water if necessary.

Add beans and stir well and let it simmer for 15 minutes.

Bring the soup to taste with salt and 4-season pepper.

Serve the sharp chili bean soup hot.

Garnish the sharp chili bean soup with a salad of tomatoes, spring onions and avocado.
Sprinkle some lemon juice over the avocado so it will not fade.

Serve with French bread.


Prepared by the Happy Chief Cook. Posted on March 4, 2011.