White Pheasant Chili

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White Pheasant Chili

Post by 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.

David Hughes
Traditions Shorthairs

The Will of God will never take you where the Grace of God will not protect you.

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Re: White Pheasant Chili

Post by 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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