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6 tbsp. butter
2 tbsp. all-purpose flour
½ tsp. ground white pepper
4 tsp. salt, divided
2 tbsp. brown sugar
1 tsp. brown sugar
1 tsp. ground cinnamon
½ tsp. ground nutmeg
2 tsp. cayenne pepper, divided
1 tbsp. ground cumin
1 tbsp. dried cilantro
1 tsp. ground coriander seed
1 tsp. dried oregano
4 cups chicken broth
1 15 oz. can whole kernel corn, drained
1 15 oz. can great northern beans, rinsed and drained
1 4 oz. can green chilies, peeled and seeded, diced, liquid reserved
6 cloves of garlic, crushed
2 tbs. chili powder, divided
1 lb. ground venison
1 lb. sliced bacon, diced
1 red onion, chopped
6 cloves of garlic, minced

Melt the butter in a large pot over medium low heat, stir in flour until smooth. Cook and stir until flour turns dark, about 15-20 minutes. Stir in the white pepper, 1 tsp. 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 tsp. chili powder, 1 tsp. 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 tsp. salt, 1 tsp. chili powder and 1 tsp. 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.