Mexican Chili Soup

Ingredients

• 3 tablespoons olive oil
• 1 pound rump roast, cut into small cubes
• 2 onions, chopped
• 4 cloves garlic, crushed
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon cayenne pepper (optional)
• 2 bay leaves
• 3 1/2 cups beef stock
• 1/2 (10 ounce) can enchilada sauce
• 1 (4 ounce) can diced green chile peppers
• 3 ounces tomato paste
• 2 (15 ounce) cans pinto beans, drained

Directions

Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.

Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.

Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.