Ingredients

• 6 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 tablespoons brown sugar
• 4 teaspoons salt , divided
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground white pepper
• 0.5 teaspoons ground nutmeg
• 4 cups chicken broth
• 1 , 4 ounce
• 6 cloves garlic , crushed
• 1 tablespoon ground cumin
• 1 tablespoon dried cilantro
• 2 teaspoons chili powder , divided
• 2 teaspoons cayenne pepper , divided
• 1 teaspoon ground coriander seed
• 1 teaspoon dried oregano
• 1 , 15 ounce
• 1 , 15 ounce
• 1 pound sliced bacon , diced
• 1 red onion , chopped
• 6 cloves garlic , minced
• 1 pound ground venison

Instructions

1. 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. 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. 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. 4 Stir venison-bacon mixture into the pot; simmer over low heat for at least 1 hour, stirring occasionally.

Nutrition per serving