Best 3 Venison Bacon White Chili Recipes

Venture into the realm of culinary delights with the delectable "Venison Bacon White Chili," a dish that promises to tantalize your taste buds with its harmonious blend of flavors. This hearty and comforting stew is a testament to the versatility of venison, showcasing its rich, gamey notes amidst a creamy and flavorful broth. As the aroma of sautéed bacon and venison fills the air, you'll know you're in for a culinary adventure like no other. Let's embark on a journey to discover the best recipe for this tantalizing venison bacon white chili, a dish that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

VENISON-BACON WHITE CHILI

Venison-Bacon White Chili image

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.

Provided by JAYEAST

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes

Time 2h

Yield 12

Number Of Ingredients 22

Ingredients

6 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon ground white pepper
4 teaspoons salt, divided
2 tablespoons brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
4 cups chicken broth
1 (4 ounce) can green chiles, peeled and seeded, diced, liquid reserved.
6 cloves garlic, crushed
2 teaspoons chili powder, divided
2 teaspoons cayenne pepper, divided
1 tablespoon ground cumin
1 tablespoon dried cilantro
1 teaspoon ground coriander seed
1 teaspoon dried oregano
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can great Northern beans, rinsed and drained
1 pound ground venison
1 pound sliced bacon, diced
1 red onion, chopped
6 cloves garlic, minced

Steps:

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

Nutrition Facts : Calories 259.8 calories, Carbohydrate 21.3 g, Cholesterol 57 mg, Fat 12.7 g, Fiber 3.4 g, Protein 16.4 g, SaturatedFat 5.8 g, Sodium 1658.2 mg, Sugar 4.4 g

VENISON AND BLACK BEAN CHILI WITH TOASTED CUMIN CREME FRAICHE AND WHITE CHEDDAR CORNBREAD

Venison and Black Bean Chili with Toasted Cumin Creme Fraiche and White Cheddar Cornbread image

Provided by Bobby Flay

Categories main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 29

Ingredients

1/4 cup olive oil
2 pounds venison shoulder, cut into 1/2-inch cubes
Salt and freshly ground pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or low sodium canned or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice
Toasted Cumin Crema, recipe follows
White Cheddar Cornbread, recipe follows
1 tablespoon cumin seed
1 cup creme fraiche or Mexican crema
Salt and freshly ground pepper
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups coarsely ground white cornmeal
2 cups all-purpose flour
2 tablespoons baking powder
2 large eggs, lightly beaten
1 teaspoon salt
2 2/3 cups buttermilk
3/4 cup finely grated white cheddar
1 tablespoon honey

Steps:

Heat oil in a large Dutch oven over high heat. Season the venison with salt and pepper, and saute until browned on all sides. Remove the meat to a plate and remove all but 3 tablespoons of the fat from the pan.
Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the venison to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.
Serve with a dollop of Toasted Cumin Crema and a square White Cheddar Corn Bread.
Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.
Preheat oven to 400 degrees F.
In a food processor, combine the butter, cornmeal, flour, baking powder, eggs, and salt. Process 20 to 30 seconds, until just mixed, fold in the cheese. You may have to do this in 2 batches. Pour in the buttermilk, cheese, and honey, and process for 20 seconds more. Pour into a buttered 12 by 12-inch pan, and bake for 40 to 45 minutes, until firm to the touch and golden. Cut into squares.

MY TASTY TASTY VENISON & PORK CHILI

My Tasty Tasty Venison & Pork Chili image

My husband loves venison chili. We hope that you will enjoy this spicy dish, which can be made hotter or milder, by adding or decreasing the amount of chili powder and peppers. When cooking with venison, I always add ground pork or bacon because venison is very lean and can dry out easily. For the best tasting chili remove from heat, let the chili cool completely, then cover and refrigerate it until the next day.

Provided by Baby Kato

Categories < 4 Hours

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 28

Ingredients

1 lb ground venison
1 lb ground pork
1 tablespoon butter
1 tablespoon oil
1 onion, large, Spanish, chopped
2 garlic cloves, large, minced
1 cup bell pepper, sweet (green or red or yellow or or orange)
1/2-1 teaspoon sea salt, coarse
3 -4 teaspoons sugar
4 -6 tablespoons chili powder, Mexican
1/4 teaspoon red pepper flakes, New Mexico, hot dried
1/2-1 teaspoon cayenne pepper
1/4-1/2 teaspoon red pepper flakes
1/4-1/2 teaspoon Tabasco sauce
1/2 teaspoon ground allspice
1/2-1 teaspoon ground cumin (optional)
1/2-1 teaspoon ground coriander (optional)
2 fresh bay leaves (or 1 dried leaf)
1 teaspoon oregano
2 tablespoons cider vinegar
3 1/2 cups stewed tomatoes
1 1/2 cups tomato sauce
1 1/2 cups beef broth
19 ounces red kidney beans, drained (1 can)
19 ounces white kidney beans, drained (1 can)
1/2 cup monterey jack cheese, shredded (garnish)
1/2 cup old cheddar cheese, shredded (garnish)
2 green onions, thinly sliced (garnish)

Steps:

In a large pan saute the onions and garlic in oil and butter until they are limp and golden.
Next add the ground venison & pork, stirring until well browned.
Then add the rest of the ingredients except for the beans and cook on high for 5 minutes making sure to stir constantly at this stage.
Lower heat, cover and simmer for 30 minutes.
Add the drained kidney beans and stir to blend the flavors together.
Place the chili in a slow cooker on low and cook for 2 - 3 hours.
Cook until the chili is thickened and rich in flavor.
Remember to taste your chili as it's cooking to see if you need to adjust your seasonings.
Adjust the spices accordingly and add more liquid if the mixture gets too dry.
Top with a mixture of shredded cheddar & Monterey jack cheese & thinly sliced green onions.

Tips:

To make the best venison bacon white chili, start with high-quality ingredients. Fresh, lean venison is a must, and use thick-cut bacon for the best flavor.
Don't be afraid to experiment with different spices. Chili powder, cumin, and oregano are all classic chili spices, but you can also add in a pinch of cayenne pepper for a little heat or some ground coriander for an earthy flavor.
If you want a thicker chili, use a little cornstarch or flour slurry. Just be sure to whisk it in slowly so that it doesn't clump.
Serve your venison bacon white chili with your favorite toppings. Shredded cheese, diced tomatoes, sour cream, and avocado are all great options.

Conclusion:

Venison bacon white chili is a delicious and easy-to-make meal that's perfect for a cold winter day. The combination of venison, bacon, and white beans is hearty and flavorful, and the creamy broth is sure to warm you up. So next time you're looking for a new chili recipe, give this one a try.