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Venison-Bacon White Chili

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Venison-Bacon White Chili



Ingredients :

  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon ground white pepper
  • 4 teaspoons salt
  • divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ 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
  • Methods :

  • 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.
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