Post by IndianaHunter on May 7, 2005 0:07:01 GMT -5
Wild White Chili, good anytime you have the meat to prepair!
1 to 1/12 lbs Pheasant or Quail, cut up into small chunks
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannelloni), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
Serve with shredded jack cheese and tortilla chips.
1 to 1/12 lbs Pheasant or Quail, cut up into small chunks
1 cup chopped onion
1 can (or the equivalent) chicken broth
2 cloves of garlic, chopped finely
2 tsp Cumin seed (ground will not withstand long cooking as well)
1/2 tsp dried oregano leaves
3 -15oz cans white beans (great northern or cannelloni), drained and rinsed
1 or 2 chopped red, green or yellow bell peppers, or combination
Jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste' (depending on how much heat you like!)
Serve with shredded jack cheese and tortilla chips.
