Prep Time:
30 mins
Cook Time:
1 hr 30 mins
Total Time:
2 hrs
Servings:
12
Ingredients
Directions
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.
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.
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.
Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.
Nutrition Facts (per serving)
| 260 | Calories |
| 13g | Fat |
| 21g | Carbs |
| 16g | Protein |
