Venison-Bacon White Chili

Venison-Bacon White Chili

47 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    1 h 30 m
  • Ready In

    2 h
JAYEAST
Recipe 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.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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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.

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Reviews (47)

Rate This Recipe
iheartmaddiegrace
17

iheartmaddiegrace

The basic recipe was good, but it'll need some tweaking. Next time I won't put so much cinnamon in it. It was tad overpowering. Also, make sure you drain your bacon before mixing in. I don't believe the recipe called for that and the chili was a little too greasy. And one last thing is I'll add more cumin. Chili I like has way more cumin in it. My boyfriend absolutely loved it! He ate almost the entire pot over 2 days! I will definitely make again with a few adjustments!

Miranda
10

Miranda

I changed it slightly. I didn't add the salt, it was fine without it. While cooking the meat mixture I added Merlot to it to add flavor. I made it on a Saturday and it was finished off that night so the next day I made it again and doubled the recipe using venison and beef chili meat. All my guy friends loved it and devoured it VERY quickly. Plus, I And I also used Chili Beans instead of Northern Beans and frozen corn for more flavor. Then the green chilies that it called for I used Spiced Rotel tomatoes with green chilies in it, meant for cooking chili and also added a can of diced, peeled tomatos. Turned out FABULOUS!!!!

ASPINELLI23
8

ASPINELLI23

I have never cooked venison in the past, and I found that this recipe was extremely easy to follow, and the meat turned out tender and flavorful. So, I can safely recommend this for novice cooks. My husband took the chili to work with him, and his co-workers ate the entire pot. I'm making another pot tonight. I did cut back on the salt by one teaspoon, and I found that this recipe was plenty salty (and I generally like a lot of salt in my food.) I also do not own a meat grinder, so I diced the venison, and it turned out great. Thanks for the recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 260 cal
  • 13%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 21.3 g
  • 7%
  • Protein
  • 16.4 g
  • 33%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 1658 mg
  • 66%

Based on a 2,000 calorie diet

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