Venison-Bacon White Chili
Ingredients
- 6 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 4 teaspoons salt, divided
- 1 teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- ½ teaspoon ground nutmeg
- 4 cups chicken broth
- 1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
- 6 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 tablespoon dried cilantro
- 2 teaspoons chili powder, divided
- 2 teaspoons cayenne pepper, divided
- 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 sliced bacon, diced
- 1 red onion, chopped
- 6 cloves garlic, minced
- 1 pound ground venison
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Instructions
- Melt butter in a large pot over medium-low heat. Stir in flour until smooth; cook and stir until flour turns dark, 15 to 20 minutes. Stir in brown sugar, 1 teaspoon salt, cinnamon, white pepper, and nutmeg until smooth.
- Gradually whisk in chicken broth until smooth and no lumps form. Add green chiles with their liquid, and 6 crushed garlic cloves; season with cumin, cilantro, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, coriander, and oregano. Stir in corn and beans; bring to a simmer.
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until browned. Add onion and 6 minced garlic cloves; cook and stir about 3 minutes. Add venison; season with remaining 3 teaspoons salt, remaining 1 teaspoon chili powder, and remaining 1 teaspoon cayenne pepper. Cook, stirring to break up venison to your desired texture, until evenly browned.
- Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.
Source
Original recipe: View Original