Are you ready to experience a culinary adventure? This isn't your grandma's beef and bean soup; this recipe delivers a fiery, flavorful explosion that will leave you craving more. We've combined the heartiness of a classic beef and bean soup with a spicy kick that'll warm you from the inside out. Get ready to impress your friends and family with this unforgettable dish!
What Makes This Spicy Beef Bean Soup Recipe the Best?
This recipe stands out because it balances bold, spicy flavors with the comforting richness of slow-cooked beef and beans. We've carefully chosen ingredients and techniques to ensure maximum flavor and depth. It's a perfect blend of comfort food and exciting culinary adventure. Plus, it’s incredibly adaptable – feel free to adjust the spice level to your preference!
Ingredients You'll Need:
- For the Beef:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (or more, to taste)
- 1 tsp dried oregano
- 1 (28 oz) can crushed tomatoes
- 8 cups beef broth
- For the Beans:
- 1 (15 oz) can kidney beans, rinsed and drained
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 cup frozen corn
- For the Garnish (Optional):
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Lime wedges
Instructions: A Step-by-Step Guide to Spicy Perfection
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Sear the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
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Sauté Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
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Build the Flavor Base: Stir in the chili powder, cumin, smoked paprika, cayenne pepper, and oregano. Cook for 1 minute, stirring constantly, until fragrant. This step is crucial for developing deep, complex flavors.
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Combine Ingredients: Return the seared beef to the pot. Add the crushed tomatoes and beef broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 1.5 hours, or until the beef is very tender.
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Add Beans and Corn: Stir in the kidney beans, pinto beans, and frozen corn. Continue to simmer for another 30 minutes, allowing the flavors to meld together.
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Season and Serve: Taste the soup and adjust seasoning as needed. Add more cayenne pepper for extra heat, or salt and pepper to balance the flavors. Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and a lime wedge, if desired.
Frequently Asked Questions (FAQs)
Can I use different types of beans?
Absolutely! Feel free to experiment with other beans like black beans, great northern beans, or even a mix of your favorites. Just be sure to rinse and drain them before adding them to the soup.
How can I make this soup less spicy?
Simply reduce the amount of cayenne pepper, or omit it altogether. You can also add a splash of lime juice at the end to brighten the flavors and balance the heat.
Can I make this soup in a slow cooker?
Yes! Brown the beef as directed, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
How do I thicken this soup?
If you prefer a thicker soup, you can mash some of the beans against the side of the pot before adding the corn. Alternatively, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the soup during the last 15 minutes of cooking.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy your incredibly flavorful and spicy beef bean soup! Remember to adjust the spice level to your liking and experiment with different garnishes to create your perfect bowl. Let me know how yours turns out!
