We made this a bunch this year, smoked pheasant makes this recipe over the top, but it's good w/ just pheasant too. The next day, I think it's even better. We pre smoked the pheasant and roasted the chilis, this makes this even easier.
White Chili (6-8 servings)
4 – 6 smoked skinless pheasant breasts, cubed (see below for unsmoked pheasant)
9 cups + of Chicken Stock, I prefer Swanson’s Chicken Stock, broth works too
3 cans Great Northern Beans, drained & rinsed
2 cans diced green chilies, or roast 5 – 6 fresh Anaheim chilies under broiler and peel skin off, remove seeds 1 Tbsp oil
¾ cup onion, diced
½ Tbsp dried oregano
1 ½ tsp ground cumin
¾ tsp seasoned salt
¼ tsp cayenne pepper
1 – 3 cloves of garlic, minced
Saute the onion in oil until soft. Place remaining ingredients in crock pot, adding the onion mixture. If using a crock-pot, chili will need to cook for at least 4 hours, add additional broth if necessary.
If cooking stove top, in the pot sauté the onion adding remaining ingredients to the onion mixture, bring to a boil, reduce heat to a simmer and cook for 2 hours, adding stock as necessary.
If using uncooked, unsmoked pheasant, good this way too, place pheasant breasts in a 9 x 13 baking pan, bake at 350 for 15 minutes or until juices are clear. Serve with grated cheddar, corn chips and sour cream |