500 gr minced lean round steak or minced lean pork
1 medium onion, chopped finely
1 lg stalk celery, chopped finely
1 green or red pepper, seeded and chopped finely
2 cloves garlic, finely chopped
3 T tomato puree
400 gr (1 lb) tin stewed tomatoes
500 ml chicken stock
1/4 t cumin powder
1/2 t dried oregano
1/2 t hot chilli powder (mild if that's preferred)
1/2 t ground coriander
Sprig of fresh coriander
2/3 cup cottage cheese or crème fraiche
Salt and fresh ground pepper

So yes, this is sort of just chilli without beans. But why not? It's tasty, can be as spicy as you like to make it, and with the extra liquid it really is a soup rather than true chilli.

In a fairly deep fry pan or casserole with a tablespoon of oil cook the meat until there is no longer any pink or red showing, especially if you're using minced pork. At that point, add the onion, celery, garlic  and pepper and cook for 5-10 mins over medium heat until the vegetables are soft.

Add the chicken stock and the tomato puree and stir, keeping the mixture over medium heat. Bring to a boil and then add the tinned tomatoes and stock and the rest of the spices. Bring the soup back to a boil and then back off to simmer for about one half hour. Salt and pepper to taste.