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
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
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