Chili Soup with Minced Meat

The finer the onion is diced, the faster it will turn translucent and blend better with the soup.

For mild heat use only one pepper or leave some seeds in if you want it very spicy.

The onions should soften but not brown, otherwise the base will become bitter.

Let the meat brown briefly and then break it apart — this adds more flavor.

Briefly sautéing reduces the acidity of the tomato paste and later makes the soup creamier.

Add the broth gradually; then the flour dissolves most evenly.

Remove the bay leaves, cinnamon stick and star anise before serving so the spices don't become too dominant.

After cutting the leek, rinse it in cold water to remove any sand especially well.

If you prefer softer vegetables, simply cook 2–3 minutes longer.

Add the vinegar at the end in small amounts and taste, so the acidity doesn't become too strong.

Toast the baguette briefly so it stays crisp longer while still soaking up the soup.