Ingredients
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6 tablespoons butter
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2 tablespoons all-purpose flour
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½ teaspoon ground white pepper
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4 teaspoons salt, divided
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2 tablespoons brown sugar
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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4 cups chicken broth
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1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
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6 cloves garlic, crushed
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2 teaspoons chili powder, divided
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2 teaspoons cayenne pepper, divided
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1 tablespoon ground cumin
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1 tablespoon dried cilantro
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1 teaspoon ground coriander seed
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1 teaspoon dried oregano
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can great Northern beans, rinsed and drained
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1 pound ground venison
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1 pound sliced bacon, diced
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1 red onion, chopped
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6 cloves garlic, minced
Directions
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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.
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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.
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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.
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Transfer the meat mixture to the pot, and simmer over low heat for at least 1 hour, stirring occasionally.
Nutrition Facts (per serving)
260 | Calories |
13g | Fat |
21g | Carbs |
16g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 260 | |
% Daily Value * | |
Total Fat 13g | 16% |
Saturated Fat 6g | 29% |
Cholesterol 57mg | 19% |
Sodium 1658mg | 72% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 16g | 33% |
Vitamin C 10mg | 11% |
Calcium 50mg | 4% |
Iron 3mg | 16% |
Potassium 404mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.