Pheasant white chili recipe.

[Northsider #13]

Does anyone have this recipe? I have seen it on a couple of outdoor shows.

Thanks,

[LABS4ME]

And here ya' go...

INGREDIENTS

One half cup olive oil

Four 15 oz cans Cannelini beans

One 15 oz can kidney beans

Three bell peppers, one each of red, yellow and orange, diced

Two large diced onions

Three dried ancho peppers, rehydrated and diced

One quarter cup chopped garlic

One half cup sliced celery

Two quarts chicken or pheasant stock

One pint whole whipping cream

One and one half cups flour

Pheasant breasts – Two pheasants, cubed

Two fresh bay leaves

One and one half TBSP chili

One and one half TBSP cumin

Salt and white pepper to taste

Nacho chips and a bit of fresh cilantro

PREPARATION

Heat a stock pot until it is very hot, then add olive oil and quickly brown the pheasant pieces. Add cumin and chili powder, cook a minute or two, then add the garlic. Add peppers, onion and celery, then stir. Add two fresh bay leaves, the flour, and then stir.

Add the pheasant or chicken stock, beans and whipping cream, then stir. Add the ancho chili, and simmer for 45 minutes. Finally, add salt and white pepper to taste.

Garnish with nacho chips and a bit of cilantro.

Good Luck!

Ken

[Northsider #13]

Labs, thanks much.

Have a great fall.

[fishnhooks]

Labs,

About how many servings would you say that would serve?

"hooks"