I like chile con carne, but it’s a bit heavy for the warmer months. I was craving those spicy, savory flavors you get from a good con carne, but I wanted something a little bit lighter that humid spring day, so I came up with this recipe.
This recipe makes a huge pot of soup, so it could easily be halved for a smaller group. I’d estimate this made enough for 10-15 people. It fed my family of 2 adults and 5 kids (the toddler and baby didn’t have any, of course) with quite a bit of leftovers!
If you want to know how I ate mine, I added some avocado, green onion, cilantro, the juice of 2 wedges of lemon, and a dash of hot sauce. Yummy!
Above is what this looked like at step one, before the beef was added. You can see the veggie. Lots of vitamins in there!
