It is hunting season! And to me that means using as much as I can out of the freezer to make way for more venison once hubby returns from his hunting trip to Montana. I found three venison roasts in the freezer and decided to make some Chili Soup in bulk! Some to eat now and some to freeze for quick meals throughout the winter! It turned out SOOOOO good! Recipe follows below, and if you don’t have venison I’m sure you could substitute some sort of beef roast! Also… like I said… bulk recipe… approximately 20-24 servings! Feel free to cut down the recipe to suit your needs!
Venison Chili Soup Recipe:
6 lbs venison roasts, smoked
3 sweet onions, sliced in rings and then halved
3 green peppers, diced
6 tbsp minced garlic
1 lb bacon
2- 29oz cans of black beans
1- 15oz can kidney beans
2- 15oz cans chili beans
1 cup dark brown sugar
2- 750ml red wine
¾ cup red wine vinegar
8 cups chicken broth
12 oz can tomato paste
2- 28oz cans diced tomatoes
5-6 tbsp bear claw chili powder (http://smokingpig.net/store/pigpen/bear-claw-chili-powder.html)
2 tbsp cumin
2 tbsp oregano
1 tsp salt
Cilantro, Sour Cream, Shredded Cheese for topping
First smoke your roasts! We smoked ours at 225 for about 5-6 hours, until they reach about 180F internal temperature. Then let them rest. You can do this the day before. If you don’t have a smoker you can cook your roast however is most convenient, just know you need to end up with cubed meat for the chili soup!
Once you have all the ingredients handy, start by frying the bacon. Once fried set the bacon aside and cook the onions in the bacon grease on medium. Cook until translucent (10-15 minutes for this amount of onions), stir occasionally. Then add the green peppers and garlic and sauté for another 10 minutes.
Meanwhile, in a large pot, add the red wine, red wine vinegar, chicken broth, tomato paste, diced tomatoes, 1 of the large cans of black beans, kidney beans, 1 can chili beans, bacon, brown sugar, spices, and salt. Bring to a boil. When the onion mixture is ready add it to the pot. Boil to reduce slightly, about 1 hour. Add cubed venison and the other can of black beans and chili beans. Simmer for another hour. Adjust seasoning if needed.
Serve with shredded cheese, cilantro and sour cream! Would be great with some corn bread too! Freeze the extra in freezer bags and enjoy throughout the winter!
The smoky meat and the red wine base of this soup go SO well together. I’m already looking forward to my next bowl! :)
Sam
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