Venison-Bacon White Chili Recipe
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Venison-Bacon White Chili

By: JAYEAST 
"A rich and delicious chili soup with many layers of flavors, that does not include tomatoes, pepper skins or seeds, but packs plenty of heat. Adjust seasoning to your own taste, and serve with cheese if desired."

This Kitchen Approved Recipe has an average star rating of 4.6 Rate/Review | Read Reviews (40)

Prep Time:
30 Min
Cook Time:
1 Hr 30 Min
Ready In:
2 Hrs

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

  1. Melt the butter in a large pot over medium-low heat. Stir in flour until smooth. Cook and stir until the flour turns dark, about 15 to 20 minutes. Stir in the white pepper, 1 teaspoon of salt, brown sugar, cinnamon and nutmeg until smooth.
  2. 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.
  3. 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 remaining 3 teaspoons of salt, 1 teaspoon of chili powder and 1 teaspoon of cayenne pepper. Cook, stirring to break the venison to your desired texture, until evenly browned.
  4. Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 255 | Total Fat: 12.6g | Cholesterol: 55mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Sep. 28, 2008 by iheartmaddiegrace   view full review
The basic recipe was good, but it'll need some tweaking. Next time I won't put so much...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 16, 2008 by ASPINELLI23   view full review
I have never cooked venison in the past, and I found that this recipe was extremely easy to...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 12, 2006 by Mrs. Laff.   view full review
This was the first time I made anything with venison. It was good, although next time I will...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Dec. 4, 2005 by LSCHROTH Supporting Member (Click to learn more about Supporting Membership)  view full review
I was given some venison , which I had never cooked before. This was a very tasty recipe,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Jan. 21, 2010 by Miranda   view full review
I changed it slightly. I didn't add the salt, it was fine without it. While cooking the meat...
The reviewer gave this recipe 1 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 21, 2007 by BRITTANYPROBST   view full review
Whoever thought of putting cinnamon in chili should think again. Not a very good recipe. Way...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 12, 2005 by Heather   view full review
Amazing!!! I was hesitant to the brown sugar and cinammon, but it added the perfect taste. I...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on Oct. 19, 2010 by MEEMS13408   view full review
This chili is phenomenal! It tastes just like a chili I get from a local resturaunt that I...
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on Nov. 20, 2009 by rio   view full review
This was truly yummy. Not the right recipe if you're looking for traditional "Texas" chili,...
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on May 1, 2009 by LC   view full review
don't add salt, half the spices

 

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