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Venison-Bacon White Chili
Venison-Bacon White Chili
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Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
120 minutes
Spicy and flavorful chili soup, no tomatoes or pepper skins/seeds. Adjust seasonings to taste, top with cheese.
Ingredients:
  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 0.5 teaspoon ground white pepper
  • 4 teaspoons salt, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 0.5 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
Instructions:
  • In a large pot over medium-low heat, melt the butter until smooth. Add flour and stir until it darkens, about 15 to 20 minutes. Mix in white pepper, 1 teaspoon of salt, brown sugar, cinnamon, and nutmeg until smooth.
  • Whisk in the chicken broth slowly to ensure a smooth mixture. Mix in the green chilies with their liquid and crushed garlic cloves. Season with 1 teaspoon each of chili powder, cayenne, cumin, cilantro, coriander, and oregano. Add the corn and beans, then simmer.
  • In a large skillet over medium-high heat, cook the bacon until browned, turning occasionally. Add onion and minced garlic; cook and stir for a few minutes. Stir in the venison, season with 3 teaspoons of salt, 1 teaspoon of chili powder, and 1 teaspoon of cayenne pepper. Cook, breaking the venison into your desired texture, until evenly browned.
  • Pour the meat mixture into the pot and let it simmer gently for a minimum of 1 hour, giving it an occasional stir.

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