Ingredients
6tbspbutter
2tbspall purpose flour
½tspground white pepper
4tspsalt,divided
2tbspbrown sugar
1tspground cinnamon
½tspground nutmeg
4cupschicken broth
4ozgreen chiles,(1 can), peeled and seeded, diced, liquid reserved
6garlic cloves,crushed
2tspchili powder,divided
2tspcayenne pepper,divided
1tbspground cumin
1tbspdried cilantro
1tspground coriander seed
1tspdried oregano
15ozwhole kernel corn,(1 can), drained
15ozgreat Northern beans,(1 can), rinsed and drained
1lbground venison
1lbbacon,sliced, diced
1red onion,chopped
6garlic cloves,minced
Preparation
Melt the butter in a large pot over medium-low heat. Stir in the flour until smooth.
Cook and stir for about 15 to 20 minutes until the flour turns dark. 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 the remaining 3 teaspoons of salt, 1 teaspoon of chili powder, and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to the desired texture, until evenly browned.
Transfer the meat mixture to the pot, then simmer over low heat for at least 1 hour, stirring occasionally.
Serve warm and enjoy!
