Sierra Leone Pepper Soup

Ingredients

• 1 tablespoon vegtable oil
• 1 pound cubed stewing beef
• * Water to cover
• 4 serrano or jalapeno chiles, stems and seeds removed
• 1 large onion, peeled and quartered
• 1/2 pound tomatoes, peeled and sliced
• 1 teaspoon dried thyme
• 1/4 cup tomato paste
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• * Hot cooked Rice

Instructions

Heat the oil in a large, heavy casserole; add the beef and brown it for 2 minutes, tossing the whole time.  Add enough water to cover, bring to a boil for 2 minutes, skim off any residue, reduce the heat to a simmer, cover, and simmer for 30 minutes.

Place the chiles and onion in a food processor or blender and puree.  Add this mixture to the meat as it is cooking.

Stir in the sliced tomatoes, thyme, tomato paste, salt, and pepper to the simmering beef mixture.  Cover and simmer for 1 hour, adding more liquid, if necessary.

Serve the hot soup over the cooked rice and serve immediately.