Super Bowl of Pheasant Chili

When you serve some rooster chili everyone is a guaranteed winner.

Pheasant Chili

Super Bowl of Pheasant Chili

Great way to enjoy a game on a cold day. 

Course Main Course
Total Time 35 minutes
Servings 4 people


  • 2 Poblano Anaheim peppers chopped
  • 2 Jalapeño peppers chopped
  • 1 Cherry Pepper diced
  • 1 Large Onion chopped
  • 4 Garlic Cloves minced
  • 1-1/2 lb Pheasant breast and thighs 2 birds, 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


  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

Recipe Notes

Simmer until thickens, about one hour or longer if thicker consistency desired. Serve with tortilla chips and top with a big handful of cheese



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