Venison-bacon White Chili

Ingredients

• Servings: 12
• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground white pepper
• 4 teaspoons salt, divided
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 4 cups chicken broth
• 1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
• 6 cloves garlic, crushed
• 2 teaspoons chili powder, divided
• 2 teaspoons cayenne pepper, divided
• 1 tablespoon ground cumin
• 1 tablespoon dried cilantro
• 1 teaspoon ground coriander seed
• 1 teaspoon dried oregano
• 1 (15 ounce) can whole kernel corn, drained
• 1 (15 ounce) can great northern beans, rinsed and drained
• 1 pound ground venison
• 1 pound sliced bacon, diced
• 1 red onion, chopped
• 6 cloves garlic, minced

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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, brown sugar, cinnamon and nutmeg until smooth.
• gradually whisk in the chicken broth so that no lumps form. add the green chilies with their liquid, and the crushed garlic cloves. season with 1 teaspoon of chili powder, 1 teaspoon of cayenne, cumin, cilantro, coriander and oregano. stir in the corn and beans, and bring to a simmer.
• place the bacon in a large skillet 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 chili powder and 1 teaspoon of cayenne pepper. cook, stirring to break the venison to your desired texture, until evenly browned.
• transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.