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