Chilli Con Carne Soup Paired with PF Ruby Blend 2016


+-20 portions

  • 50 g carrots, finely chopped
  • 500 kg onions, finely chopped
  • 3 cloves of garlic, finely chopped
  • 600 g beef mince
  • 5 g cumin ground
  • 5 g coriander ground
  • 5 g chilli flakes
  • 5 g paprika
  • pinch of cinnamon
  • 5 bay leaves
  • 6 cloves
  • 30 g tomato paste
  • 200 ml red wine
  • 15 g beef stock powder
  • 2 tins chopped tomatoes
  • 300 ml water
  • 10 g sugar
  • 1 tin white butter beans
  • 1 tin red kidney beans
  • 5 g oregano
  • 5 g rosemary
  • 1 big corn, cut from the cob
  • 1 x red pepper, chopped
  • Season to taste


  1. This recipe might look big and intimidating, but it’s actually very easy. First we heat up a nice big pot with a little oil, add the carrots, onions & garlic and fry slowly until nice and soft with a little colour.
  2. In the meantime add a big pan on the stove and when it’s piping hot add a little oil and start frying off the mince while adding some seasoning in-between.
  3. When the onion mix is nice and soft, add the spices and fry at high heat for a couple of minutes, then add the tomato paste and fry for a minute, add the wine, beef stock powder, tinned tomatoes, water & sugar and bring to the boil.
  4. When all the mince is fried off add it to the tomato mix and simmer at low heat for about and hour or so, then add the rest of the ingredients and cook until the corn is soft and the soup is nice and thick. If it becomes too thick in the cooking process add some more water in-between.

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