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.
Rinse the kidney beans lightly, and drain.
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.
Add the ♡ cinnamon, allspice and nutmeg, and stir fry for about 2 minutes to spread the spices around evenly.
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.
Add the ☆ tomatoes, salt and chili powder. Simmer over low heat for another 10 minutes or so.
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.
We use 2 teaspoons of chili powder in our family, but please adjust this to your desired degree of spiciness. The soup is a bit spicy the day it's made, but it gets milder the next day, so if you don't like food that's very spicy or for small children, I recommend serving the soup the next day.