Ingredients and Weight:
- Venison ground, 1 pound
- Bacon, 12 ounces
- Onion, 1 large, diced
- Garlic, 3 cloves, minced
- Green chiles, 4 ounces, diced
- Chicken broth, 4 cups
- White beans, 2 cans (15 ounces each), drained and rinsed
- Corn, 1 can (15 ounces), drained
- Cream cheese, 8 ounces
- Milk, 1 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the bacon and set aside.
- Add the venison to the pot and brown, breaking it up into small pieces.
- Add the onion, garlic, and green chiles and cook until softened.
- Stir in the chicken broth, white beans, corn, and cream cheese. Bring to a boil, then reduce heat and simmer for 30 minutes.
- Add the milk and bacon. Season with salt and pepper to taste.
- Serve warm with toppings such as shredded cheese, sour cream, diced tomatoes, and chopped cilantro.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Protein: 25g
- Carbohydrates: 30g
Dish Characteristics:
- Creamy and flavorful
- Mildly spicy
- Hearty and satisfying
- Perfect for a chilly evening
User Comments:
- "This chili is amazing! It's so flavorful and creamy, and the venison gives it a unique twist."
- "I love the combination of venison and bacon. It's a perfect match."
- "This chili is easy to make and always a hit with guests."
Special Precautions and Tips:
- To make the chili ahead of time, cook according to the directions and store in the refrigerator for up to 3 days. Reheat before serving.
- If you don't have venison, ground beef or turkey can be substituted.
- For a spicier chili, add more green chiles or cayenne pepper.
- Top with your favorite toppings to customize the flavor.