Venison-Bacon White Chili

Recipe View In a large pot over medium-low heat, melt the butter. (2 minutes)

Recipe View Stir in the flour until smooth, creating a roux. Cook, stirring constantly, until the roux turns a deep golden-brown, about 15-20 minutes.

Recipe View Incorporate the brown sugar, 1 teaspoon of salt, cinnamon, white pepper, and nutmeg, stirring until the mixture is uniform. (3 minutes)

Recipe View Gradually whisk in the chicken broth to prevent lumps, achieving a smooth consistency. (5 minutes)

Recipe View Add the diced green chiles along with their reserved liquid, and the 6 crushed garlic cloves. Season generously with cumin, cilantro, 1 teaspoon of chili powder, 1 teaspoon of cayenne pepper, coriander seed, and oregano. (5 minutes)

Recipe View Stir in the drained corn and rinsed beans, then bring the mixture to a gentle simmer. (5 minutes)

Recipe View While the chili base simmers, cook the diced bacon in a large skillet over medium-high heat until crispy, turning occasionally. (8 minutes)

Recipe View Add the chopped red onion and minced garlic to the skillet with the bacon; cook and stir until the onion is softened, about 3 minutes.

Recipe View Add the ground venison to the skillet; season with the remaining 3 teaspoons of salt, 1 teaspoon of chili powder, and 1 teaspoon of cayenne pepper. Cook, breaking up the venison, until evenly browned. (10 minutes)

Recipe View Transfer the venison-bacon mixture into the pot with the chili base; stir well to combine. (2 minutes)

Recipe View Reduce the heat to low and simmer the chili for at least 1 hour, stirring occasionally to prevent sticking, allowing the flavors to meld together beautifully. (60 minutes)