Fiery Bacon, Venison and Bean Soup

    Fiery Bacon, Venison and Bean Soup

    Recipe photo: Fiery Bacon, Venison and Bean Soup
    1

    Fiery Bacon, Venison and Bean Soup

    (57)
    2hr


    53 people made this

    About this recipe: This soup is spicy, hearty and truly delicious. Bacon is simmered with venison, sweetcorn and beans in a chilli-spiced soup base. It's the perfect soup to serve during the cold winter months.

    Ingredients
    Serves: 12 

    • 90g butter
    • 2 tablespoons plain flour
    • 1/2 teaspoon ground white pepper
    • 4 teaspoons salt, divided
    • 2 tablespoons dark brown soft sugar
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 litre chicken stock
    • 1/2 (220g) tin diced green chillies, liquid reserved
    • 6 cloves garlic, crushed
    • 2 teaspoons chilli powder, divided
    • 2 teaspoons cayenne pepper, divided
    • 1 tablespoon ground cumin
    • 1 tablespoon dried coriander
    • 1 teaspoon ground coriander seeds
    • 1 teaspoon dried oregano
    • 1 1/4 (340g) tins sweetcorn kernels, drained
    • 1 (410g) tin cannellini beans, rinsed and drained
    • 450g minced venison
    • 450g rashers streaky bacon, diced
    • 1 red onion, chopped
    • 6 cloves garlic, finely chopped

    Method
    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, dark brown soft sugar, cinnamon and nutmeg until smooth.
    2. Gradually whisk in the chicken stock so that no lumps form. Add the green chillies with their liquid and the crushed garlic cloves. Season with 1 teaspoon of chilli powder, 1 teaspoon of cayenne, cumin, coriander, coriander and oregano. Stir in the sweetcorn and beans and bring to a simmer.
    3. Place the bacon in a large frying pan over medium-high heat. Cook, turning occasionally until browned. Add the onion and minced garlic; cook and stir for a few minutes. Add the venison and season with remaining 3 teaspoons of salt, 1 teaspoon of chilli powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
    4. Transfer the meat mixture to the pot and simmer over low heat for at least 1 hour, stirring occasionally.

    Ingredients

    Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.

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    Reviews & ratings
    Average global rating:
    (57)

    Reviews in English (51)

    by
    19

    The basic recipe was good, but it'll need some tweaking. Next time I won't put so much cinnamon in it. It was tad overpowering. Also, make sure you drain your bacon before mixing in. I don't believe the recipe called for that and the chili was a little too greasy. And one last thing is I'll add more cumin. Chili I like has way more cumin in it. My boyfriend absolutely loved it! He ate almost the entire pot over 2 days! I will definitely make again with a few adjustments!  -  28 Sep 2008  (Review from Allrecipes US | Canada)

    by
    10

    I changed it slightly. I didn't add the salt, it was fine without it. While cooking the meat mixture I added Merlot to it to add flavor. I made it on a Saturday and it was finished off that night so the next day I made it again and doubled the recipe using venison and beef chili meat. All my guy friends loved it and devoured it VERY quickly. Plus, I And I also used Chili Beans instead of Northern Beans and frozen corn for more flavor. Then the green chilies that it called for I used Spiced Rotel tomatoes with green chilies in it, meant for cooking chili and also added a can of diced, peeled tomatos. Turned out FABULOUS!!!!  -  16 Jan 2010  (Review from Allrecipes US | Canada)

    by
    8

    I have never cooked venison in the past, and I found that this recipe was extremely easy to follow, and the meat turned out tender and flavorful. So, I can safely recommend this for novice cooks. My husband took the chili to work with him, and his co-workers ate the entire pot. I'm making another pot tonight. I did cut back on the salt by one teaspoon, and I found that this recipe was plenty salty (and I generally like a lot of salt in my food.) I also do not own a meat grinder, so I diced the venison, and it turned out great. Thanks for the recipe!  -  16 Dec 2008  (Review from Allrecipes US | Canada)

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