Easy and Authentically American Chili Bean Soup

Easy and Authentically American Chili Bean Soup

And easy and authentically flavored soup in 30 minutes.
It's great when it's cold outside of course, but also when you're chilled with the air conditioner!

Ingredients: 5 to 6 generous servings

Ground meat - mixed beef and pork (or ground pork only)
300 to 350 g
2 medium (about 350 g)
♡ Cinnamon
2 teaspoons
♡ Allspice
2 teaspoons
♡ Nutmeg
1 teaspoon
♥ Water
400 ml
♥ Raisins
1/3 cup (40 g)
♥ Celery (added because I like it; optional)
about 1 stalk (about 100 g)
♥ Kidney beans
1 can (400 to 435 g)
♥ Soup stock cube
☆ Tomatoes
2 medium (350 g)
☆ Salt
1 1/2 to 2 teaspoons
☆ Chili powder
2 teaspoons plus


1. Prep: Measure out all the ingredients. Chop the onions coarsely. Cut the celery into 1 cm dice, and the tomatoes into 1.5 to 2 cm dice.
2. Rinse the kidney beans lightly, and drain.
3. Put some olive oil (not listed in the ingredients) in a large pot, add the onion and ground meat, and stir fry over low-medium heat until the onion turns transparent.
4. Add the ♡ cinnamon, allspice and nutmeg, and stir fry for about 2 minutes to spread the spices around evenly.
5. Add the ♥ water, celery, raisins, kidney beans and soup stock cube. Bring to a boil over high heat. Turn down the heat to low, and simmer for 10 minutes or so.
6. Add the ☆ tomatoes, salt and chili powder. Simmer over low heat for another 10 minutes or so.
7. Done!
8. If you can't get a hold of kidney beans, use about 350 g of boiled kintoki beans. When I make this soup in Japan, my mother boils the beans for me.

Story Behind this Recipe

A long time ago when I was in my teens, I visited an American friend and had some 'chili beans', which were so delicious.
As I tried to recreate it several times over the years, it evolved into a 'chili beans' version that even my darling American husband gives rave reviews to.