Venison-Bacon White Chili

Step 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.

Step 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.

Step 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.

Step 4
Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.