When you serve some rooster chili everyone is a guaranteed winner.
Super Bowl of Pheasant Chili
Great way to enjoy a game on a cold day.
Total Time 35 minutes
Servings 4 people
Ingredients
- 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
Instructions
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In large pot, saute onion and pheasant in butter until the cubed meat is browned
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Season with salt, white pepper and cumin
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Add the pepper trio
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Cook on med-high until peppers are soft
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Add garlic
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Add chicken broth to desired consistency (2-3 cups)
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Purée one can of beans and fold into the mix, they act as a thickener.
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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
Enjoy!
Just returned from a very successful rooster hunt in Nebraska. We’ll give the rooster chili a try.
Great to hear! Let us know what you think.