Venison-Bacon White Chili

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse and drain the great Northern beans and drain the corn. Peel, seed and dice the green chiles, reserving their liquid. Crush and mince the garlic and chop the red onion.

2. Cook the diced bacon in a large heavy pot over medium heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.

3. Add the ground venison to the drippings and cook over medium-high heat, breaking it up, until no pink remains and it reaches 160°F (71°C), about 8 minutes. Drain off excess fat.

4. Stir in the chopped red onion, crushed garlic, minced garlic, 1 teaspoon of the chili powder, 1 teaspoon of the cayenne pepper, 2 teaspoons of the salt, the cumin, coriander and oregano. Cook 3 minutes until fragrant.

5. Add the butter and let it melt. Sprinkle in the flour, white pepper, cinnamon, nutmeg, brown sugar and dried cilantro, and stir for 1 minute.

6. Slowly whisk in the chicken broth and the reserved green chile liquid until smooth. Add the diced green chiles and bring to a boil, then reduce to a simmer.

7. Stir in the beans and corn, along with half of the reserved bacon. Cover and simmer over low heat for 45 minutes, stirring occasionally.

8. Stir in the remaining 1 teaspoon chili powder, 1 teaspoon cayenne pepper and 2 teaspoons salt. Simmer uncovered 30 minutes more, then taste and adjust. Ladle into bowls and top with the remaining bacon.