Pheasant Chili

Throughout the season I enjoy eating birds as I go most often sauteing them to medium rare and eating them right out of the pan. Sooo good! But as the days pass I begin to freeze filleted breasts and  package legs separately. With the onset of cold weather it's then time to make chili! Here's my recipe both easy and quick. It works great as a way to keep using the wild game after all it does no one any good taking up space in the freezer now does it? So here's how it goes at my house!

  Ingredients


First of all this makes a very large batch so get out your biggest pot and a good size frying pan.

• 2  #10 cans of Tomato Sauce (Yes the big ones! It's easier and cheaper.)
• 1  #10 can Dark Red Chili beans
• 3 packets McCormick Hot Chili seasoning
• 3 medium red onions
• 4 to 5 lbs Pheasant breast filet's
• 3 chicken bouillon cubes

1. Combine and stir the tomato sauce,chili beans and seasoning in a large pot. Very large pot!
2.  Peel and dice the onion. Set aside.
3. Cut Pheasant breasts into strips then cube into bite size. Place in a colander to drain excess moisture.
4. Saute the cubed Pheasant in a fry pan to medium rare using a little oil in your pan. Depending on the size of your fry pan you'll do this in batches. Set aside as you go but do not over cook!
5. Begin heating the large pan of sauce and beans stirring constantly over medium high heat. Do not walk away! You need to keep stirring so as to not allow any settling causing burning as you bring the temperature up and allow the spices to permeate the mixture.
6. Test the flavor as the mixture heats and decide on adding additional seasoning according to your taste. I usually add an additional tablespoon of Cayenne pepper (Oh yeah baby!) however I use very little salt. It's your preference.
7. Add the Pheasant stirring well at this point. If you've discovered your pan is too small for this large batch separate some into another pan. I also add 3 chicken bouillon cubes at this point for added flavor directly to the mix without dissolving in water. They dissolve quickly. Stir, stir,stir!
8. Add the onion and allow the whole mixture to heat until bubbling slightly stirring constantly. Keep tasting the chili as it heats and mixes. If it's too hot add a little garlic that will tone down the hot spice.I add the onion last as I  don't like to over cook them heating just until they release their flavor and stopping. Done!

Chili is an adventure and I enjoy getting it just right. Everybody has a different preference for what they like in it but this basic large batch version works well for me. Using premixed spice packets makes it easier and as I said you can customize then as you go. I freeze it in gallon zip lock bags 6 ladles to a bag so I'm not burdened with too long a run of chili in my diet. The large batch works for me but you may choose to make it in smaller batches or even use different meat as well. Chicken,venison, pork ,beef  whatever you've got on hand. I also like the texture the tomato sauce creates versus tomato juice which makes a watery chili. Remember it's your chili! Have fun!