Pheasant Chili

Who doesn’t love chili, this one gets a nice kick from chipotle peppers and Mexican chorizo resulting in a deeply layered chili that’s thick and chunky to keep everyone satisfied.

If you don’t have any pheasant on hand this recipe also works with ground venison, lean beef or turkey.  

Ingredients:

6 each          Pheasant Breasts

½ lbs              Mexican Chorizo

1 each            Onion (diced) 

2 each           Bell Peppers (seeds & stem removed & diced) 

8 each           Garlic Cloves (minced) 

2 Tbsp            Tomato Paste 

1 can               Cheap Lager (don’t use an IPA or dark beer, they’ll add bitterness) 

½ each              Small Can Chipotle Peppers (minced) 

1 Tbsp              Brown Sugar 

2 tsp               Molasses

2 tsp               Ground Cumin

2 Tbsp            Smoked Paprika

1 Tbsp            Dried Oregano

15oz Can        Fire Roasted Tomatoes 

3 Cups            Pheasant Stock 

1 can               Kidney Beans 

Process:

Mince Pheasant into small pieces & set aside 

In a dutch oven over medium high heat cook the chorizo until browned (about 8 minutes) 

Add the onion & bell pepper along with a knob of butter, cook 6 minutes stirring occasionally 

Add garlic and tomato paste, cook for 5 minutes stirring frequently

Add beer, scraping the bottom of the pan, bring to a boil 

Add remaining ingredients except pheasant, bring to a boil, reduce heat to low 

Add pheasant, simmer for 30-45 minutes 

Season with salt