Pheasant Chili

Hi everyone;

As promised here is my pheasant chili recipe... It sure isn't brain surgery (I apologize to any brain surgeons who would stumble into my blog) but it, like Dirty Harry, is packin' some heat and some intense flavor.

Ingredient list:

1 lb Ground beef

1/2 pound smoke pheasant breasts

1/2 pound fresh pheasant breasts or legs (check for shot please:)

1 package of Carroll Shelby Chili mix (you can make it as hot as you like with this)

2 small cans black beans or 1 can black beans and one can red chili beans your choice

1 Medium Onion chopped

One big can crushed tomatoes (or whole ones if you like as they will cook down)

1 small can green chilies chopped

I small can Chipolte Chilies in adoebo sauce

extra cumin to taste

extra chili powder to taste

Masa flour

Beer (12 oz or less depending on how much room you have in the pot, but don't waste it as the rest goes into the cook!)

black pepper and salt to taste

Here goes:

I take some of the smoked pheasant breast from earlier posts

and chop it up into smallish cubes (or grab it out of the freezer since I didn't eat all of them the last time) and put it aside. Brown ground beef and add fresh pheasant (either ground if you have a grinder or chopped relatively finely with a knife) - depending upon the level of fat in the ground beef I may or may not drain as the pheasant is pretty lean and could use the fat. Add seasoning from Carroll Shelby chili packet and follow instructions on box.

I then add the onion (chopped medium) and let those soften. I add the tomatoes, beans and green chilies and let those simmer for a few minutes. While they are simmering, I open the Chipolte chilies and drain the adoebo sauce into the chili and chop up the chilies themselves and add them to the mix. I now add the smoked pheasant chunks. After simmering for about 15 minutes I like to add a little more cumin (I really like the earthy and smokey flavor that gives the chili -without the heat but then I add some more chili powder anyway, so go figure :). What I don't add is the cayenne pepper - just seems hot to me but knock yourself out if you like it 5 alarm style. Then add some beer (I like an amber or a lighter beer as opposed to a stout or porter - I think that flavor gets in the way of the chili). To thicken it I use the masa flour - Masa is a corn flour that is used to make tortilla chips and tamales. If you don't have any (the Shelby chili mix provides some) here is a little tip, take corn tortillas and crush them in a zip top baggy and add them to the simmering chili and that will work too ;).

Simmer for a couple hours adjusting salt and pepper to taste (as well as heat) but trust me the heat will develop as it cooks...

To serve - ladle into a bowl, top with sour cream (usually laced with a little lime juice) some tomatillo salsa (salsa Verde`) and a little Heinz chili sauce (I know, I know out of a jar??? but yes I like the flavor). A few chopped green onions, cilantro and a couple of tortilla chips as garnish and you've got yourself a Big Game Day chili that will get your metabolism working overtime!