- 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
- 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.
04/17/2018
recipepes.com
Venison-Bacon White Chili, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
