Chilli Beef Soup

Ingredients

1 tbspn. oil
100g / 4oz minced beef
100g / 4oz finely chopped onion
100g / 4oz finely chopped carrot
½ teaspoon mild chilli powder
½ teaspoon cocoa powder
½ teaspoon salt
1 tbspn. tomato purèe
1 beef stock cube, crumbled
900ml / 1 ½ pints water
1 tbspn. cornflour
150g / 5oz pasta shells

Method

1. Put the oil in a large saucepan, add the minced beef and stir over moderate heat until light brown and crumbly
2. Add the onion and carrot and cook, stirring, for a further  minute
3. Add the chilli powder, cocoa, salt, tomato purèe, stock cube and water
4. Bring to the boil, stirring occasionally, cover and simmer for 20 minutes
5. Moisten the cornflour with a little water
6. Add the pasta to the soup, bring back to the boil, stir well and blend in the moistened cornflour
7. Simmer for a further 10 minutes