Feb 2nd

Super Bowl of Pheasant Chili

By Ultimate Upland Lodge

Here’s an easy recipe for game day. When you serve some rooster chili everyone is a guaranteed winner.

Ingredients:

2 Poblano (Anaheim) peppers, chopped
2 Jalapeño peppers, chopped
1 Cherry Pepper, diced
1 Large Onion, chopped
4 cloves garlic, minced
1 1/2 lb pheasant breast and thighs, 1/2″ cubed
2-3 c. Chicken broth (depending how thick you like your chili)
3 cans cannelini beans, drained
4 T. butter
2 t. Cumin
Salt and white pepper to taste
Shredded white cheddar for topping

Directions:
1. In large pot, saute onion and pheasant in butter until the cubed meat is browned
2. Season with salt, white pepper and cumin
3. Add the pepper trio
4. Cook on med-high until peppers are soft
5. Add garlic
6. Add chicken broth to desired consistency (2-3 cups)
7. Purée one can of beans and fold into the mix, they act as a thickener.
8. Add the other two cans of whole beans
8. Simmer until thickens, about one hour or longer if thicker consistency desired
9. Serve with tortilla chips and top with a big handful of cheese

Enjoy!