Venison Bacon White Chili
Ingreadient
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6 tablespoons butter
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2 tablespoons all-purpose flour
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2 tablespoons brown sugar
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4 teaspoons salt, divided
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1 teaspoon ground cinnamon
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½ teaspoon ground white pepper
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½ teaspoon ground nutmeg
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4 cups chicken broth
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1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
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6 cloves garlic, crushed
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1 tablespoon ground cumin
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1 tablespoon dried cilantro
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2 teaspoons chili powder, divided
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2 teaspoons cayenne pepper, divided
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1 teaspoon ground coriander seed
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1 teaspoon dried oregano
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can great Northern beans, rinsed and drained
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1 pound sliced bacon, diced
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1 red onion, chopped
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6 cloves garlic, minced
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1 pound ground venison
Direction
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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.
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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.
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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.
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Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.
