Venison-Bacon White Chili

Ingredients

• tablespoon sbutter
• tablespoon sall-purpose flour
• tablespoon sbrown sugar
• teaspoon ssalt, divided
• teaspoon ground cinnamon
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• cup schicken broth
• (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
• clove sgarlic, crushed
• tablespoon ground cumin
• tablespoon dried cilantro
• teaspoon schili powder, divided
• teaspoon scayenne pepper, divided
• teaspoon ground coriander seed
• teaspoon dried oregano
• (15 ounce) can whole kernel corn, drained
• (15 ounce) can great Northern beans, rinsed and drained
• pound slice d bacon, diced
• red onion, chopped
• clove sgarlic, minced
• pound ground venison

Instructions

1. Melt butter in a large pot over medium low heat. Stir in flour until smooth; cook and stir until flour turns dark, 15 to 20 minutes. Stir in brown sugar, 1 teaspoon salt, cinnamon, white pepper, and nutmeg until smooth.
2. Gradually whisk in chicken broth until smooth and no lumps form. Add green chiles with their liquid, and 6 crushed garlic cloves; season with cumin, cilantro, 1 teaspoon chili powder, 1 teaspoon cayenne pepper, coriander, and oregano. Stir in corn and beans; bring to a simmer.
3. Cook bacon in a large skillet over medium high heat, turning occasionally, until browned. Add onion and 6 minced garlic cloves; cook and stir about 3 minutes. Add venison; season with remaining 3 teaspoons salt, remaining 1 teaspoon chili powder, and remaining 1 teaspoon cayenne pepper. Cook, stirring to break up venison to your desired texture, until evenly browned.
4. Stir venison bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.