I made this soup because one of my family members had been given a fair amount of ground venison from a neighbor and she gave me a some. After using some to make Salisbury steak, I decided to turn the rest into a soup. I had just gotten my beans in from Masienda so I had beans on the brain when I was going about making this.
Though I had 2 lbs of ground venison I decided to bulk it out a little bit with an additional lb of lean ground beef. I used black beana, pinto beans, white beans, and canary beans (or Peruvian beans) as the bean base of the soup then added dried chilies and tomatoes with a touch of cinnamon. After a long slow cook I served the soup with cheese, rice, and scallions.
One step I've been doing with ground meat based soups is to mix some baking soda into the meat and let it stand. I read about it in Cook's Illustrated and the end result is a more browned juicy meat. By doing this your changing the ph level of the meat, and retaining more flavor in the meat.
As I've said before with chilies, there are tons of recipes out there. This is a nice blend of ground meat and beans, with an end result of a flavorful filling meal.
Enjoy.
Ingredients
Ground Venison 2 lbs
Ground Beef 1 lbs
Onion, chopped 3 ea
Pinto Beans 1 cup
Black Beans 1 cup
Canary Beans 1 cup
White Beans 1 cup
Avenue Spice 2 T
Bell Peppers, chopped 3 ea
Celery Ribs, chopped 4 ea
Chili Powder 1 T
Cinnamon Sticks 1 ea
Crushed Tomatoes 28 oz
Tomato Paste 2 T
Baking Soda 2 T
Bay Leaves 3 ea
Salt and Pepper to taste
Mustard Powder 2 tsp
Chili De Arbol 2 ea
Cascabel Chilies 1 ea
Negro Pasilla Chilies 1 ea
Worcestershire Sauce 1 T
Water 4 qt
Garnish
Scallions, Shredded Cheese, Sour Cream
Medthod of Procedure
Soak all your beans overnight in water to cover.
The next day, combine your ground venison and beef. Add a splash of water and your baking soda and thoroughly mix. Let stand 30 minutes to 1 hour.
Begin sauteing your meat in your pot to brown, add your Avenue Spice, chili powder, mustard powder,
Add your cinnamon sticks, bay leaves, and chopped onions to the meat and continue to cook while stirring.
Bring some water to a boil and pour over your dried peppers in a seperate container and let soak.
Once re-hydrated chop finely.
Add your peppers, chopped chilies, tomato paste, crushed tomatoes, and soaked beans. Cook while stirring for 10 minutes to blend flavors.
Add water and bring to a simmer.
Add your chopped celery and cook on low heat until beans are tender and you've reached your desired texture at least 3 hours.
Serve and garnish.
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