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White Pheasant Chili

White Pheasant Chili

Postby TraditionsGSPs2010 » Fri Feb 24, 2012 11:41 pm

Thought I would pass this one along.

6 - pheasant breast shredded (easiest way to do this is boil them for about an 1/2 hour to 1 hour and then they should pull apart with a fork)
2 - diced jalapeños (3 for spicier or substitute 4 oz can of cgreen chili's for more mild)
1 yellow onion
4 cloves garlic
32 oz of chicken broth
1 tsp oregano
1 tsp cayenne
2 tsp cumin
1 tsp salt
1 tbs black pepper
2 cans white beans
1 can black beans
monterey jack cheese
sour cream

Sauté onion, garlic, jalapeños in a couple of table spoons of butter with pepper, salt, oregano, cumin, cayenne until onions are clear in the 2 quart+ pot. After onions are clear, deglaze pot with a 1/4 to 1/2 cup of beer. Add beans, pheasant and chicken broth. Simmer for about 30 minutes with lid on and there you go.

Add the cheese and sour cream to taste... I also like to crush up some of those multi grain tostitos.

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Re: White Pheasant Chili

Postby Bberry20 » Fri Mar 09, 2012 8:13 am

Sounds delicious, going to have to give this a try during the fall!

Thanks for posting.
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