A Hearty Dish to Satisfy Your Hunger: Chili Pheasant Cuisine

Welcome to the wild side of cooking! If you’re looking to spice up your dinner routine, then look no further. This recipe is for adventurous foodies who are not afraid to try something new and bold. I present to you the mouth-watering and flavorful chili pheasant recipe.

Now, I know that cooking game birds like pheasant can be intimidating, but fear not my fellow food lovers! This recipe is easy to follow and will elevate your taste buds to a whole new level.

Trust me, I have tried many chili recipes before, but this one takes the cake (or should I say chili?). The blend of cumin, green chilies, parmesan and monterey jack cheese with juicy pheasant meat is an explosion of flavors in your mouth. Plus, it’s perfect for cold winter nights or even as a hearty meal after a day of pheasant hunting.

So grab an apron and let’s dive into the world of chili pheasant.

Why You’ll Love This Recipe

Chili Pheasant
Chili Pheasant

Imagine you’re packing up your gear after a successful day of hunting and your stomach growls with hunger. What could be more satisfying than a big bowl of hearty, flavorful chili? But not just any chili – try this creamy white pheasant chili recipe that’s sure to warm you up from the inside out.

You’ll love this recipe because it’s versatile – it can be adjusted to fit anyone’s taste preferences, from those who like a little extra spice to those who prefer a milder flavor. The creamy sauce adds a delicious richness that will have you coming back for seconds (and maybe even thirds!).

Best of all, this recipe is easy to make with readily available ingredients. You probably already have most of the ingredients in your pantry or fridge. With simple steps and minimal prep time, you can have a delicious and satisfying meal ready in no time.

So why not give this recipe a try? Whether you’re cooking for yourself or serving up dinner for family and friends, this creamy white pheasant chili is sure to be a hit. Trust me – your taste buds will thank you!

Ingredient List

“Spice up your game night with this hearty Chili Pheasant!”

Let’s get into our Ingredient List for this delectable white pheasant chili. Here are the ingredients you’ll need:

For the Chili

  • 1 pound pheasant, cubed
  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 jalapeno peppers, diced
  • 2 cans white beans (15 ounces each), drained and rinsed
  • 2 cans green chilies (4 ounces each)
  • 1 can tomato sauce (16 ounces)
  • 1 cup chicken broth
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • Salt and pepper to taste

For Toppings

  • Shredded Monterey Jack cheese
  • Shredded Parmesan cheese
  • Green onions, chopped

These ingredients, especially the pheasant and green chilies, make all the difference in this recipe. The flavor profile is simply robust and bold, leaving your taste buds with an explosion of flavors.

The Recipe How-To


Now that you have the ingredient list ready, let’s proceed to the exciting part – cooking! This pheasant white chili recipe is best cooked in a slow cooker, but don’t worry if you don’t have one, as you can still cook it on the stove.

Cooking instructions for slow cooker

  1. In a pan, heat up olive oil and sauté the chopped onions until translucent.
  2. Add in garlic and cook for another minute.
  3. Season with cumin, chili powder, and salt then mix well.
  4. Place the sautéed onions and garlic mixture in the slow cooker.
  5. Add in the pheasant meat, undrained canned green chilies, drained canned white beans, 1 can of diced tomatoes with green chilies, and a can of tomato sauce.
  6. Stir everything together and cover with the lid.
  7. Cook on low for 8 hours or on high for 4 hours.

Cooking instructions for stovetop

  1. In a soup pot, melt butter over medium heat then add in chopped onions.
  2. Cook until onions are soft then add in minced garlic and cook for another minute.
  3. Add in ground cumin, chili powder, and a pinch of salt then mix well.
  4. Add in diced pheasant meat, undrained canned green chiles, drained canned white beans, diced tomatoes with green chiles, and tomato sauce. Mix everything together.
  5. Let it come to a boil then lower heat and simmer for 30 minutes.

Serving Instructions

When ready to serve, ladle pheasant chili into bowls and top with shredded Monterey Jack cheese, grated Parmesan cheese, sliced green onions, jalapeno pepper slices or any toppings that you prefer.

Enjoy this creamy white pheasant chili recipe any time of year!

Substitutions and Variations

“Get ready to fall in love with this savory and satisfying dish!”

Are you looking for ways to switch up this delicious chili pheasant recipe? Fear not, my culinary explorers. There are plenty of options to customize your chili-making experience.

Firstly, you can substitute the pheasant with chicken or another game bird if you don’t have access to pheasant. It will still make for a delectable bowl of chili. Alternatively, try using wild pheasant for a richer taste.

If you prefer a creamier texture to your chili, swap out the tomato sauce with white chocolate. I know it sounds crazy, but trust me – it works. The white chocolate adds a velvety richness that complements the spices perfectly.

For those who like an extra kick of heat, add more jalapeno peppers and green chilies to the mix. Don’t forget to remove the seeds first to avoid making it too spicy for some taste buds.

If you’re looking for a lighter version of this hearty dish, try substituting the meat with white beans. The result is a filling vegetarian chili that’s packed with flavors and protein.

Another variation is to use chicken broth instead of water which adds depth and more savory elements to the dish. You can also experiment with adding different types of beans, such as black beans or kidney beans to give it an extra serving of fiber.

You can even try cooking this in a slow cooker if time is short, which allows all the flavors and seasonings to blend together while resulting in tender meat.

The possibilities are endless! Give these substitutions and variations a try and find what works best for your taste buds.

Serving and Pairing

Once your creamy white pheasant chili is done, grab your serving bowls and ladle out huge portions of the hearty goodness. This chili is best served hot, and it’s perfect for dipping into with some crusty bread or cornbread.

If you’re looking for a drink accompaniment that complements the flavors of this chili, you can try red wine or dark beer for a more savory taste. For those who prefer something lighter, a crisp sparkling water or an iced tea would do the trick.

If you want to get fancy, top your chili with some grated Monterey Jack cheese and chopped green onions. You can even throw in some diced jalapeño peppers, sour cream, or guacamole on top of your bowl of creamy white pheasant chili.

This dish is great as a game-time snack or a warm, comforting dinner. Whether it’s a cold winter night or a weekend gathering with friends and family, this delicious white pheasant chili recipe will surely delight everyone’s taste buds.

Make-Ahead, Storing and Reheating

One of the great things about this chili pheasant recipe is how it can be made ahead of time and stored for later. This dish is perfect for when you want to get ahead on meal prep or when you simply want an easy dinner recipe that you can make in advance.

To make this recipe ahead of time, simply prepare the chili according to the instructions and allow it to cool before storing it in an airtight container. You can keep the chili in the fridge for up to three days, or freeze it for up to three months. When you’re ready to serve, just reheat the chili on the stove or in the microwave.

If you’re reheating the chili from the fridge, be sure to heat it on medium-low heat until it’s heated through. If you’re reheating from frozen, start by thawing the chili in the fridge overnight and then reheat it as usual.

One thing to keep in mind when reheating this dish is that it may thicken as it cools, so you may need to add a bit of chicken broth or water when reheating to thin out the chili to your taste.

Overall, this recipe’s easy-to-store and reheat nature makes it a fantastic option for meal prepping or when looking for a comforting and delicious meal that can quickly be heated up after a long day at work.

Tips for Perfect Results

When working with game birds like pheasants, having a few tips and tricks up your sleeve can be the difference between a delicious meal and a disappointing one. Here are some tips for creating the perfect Chili Pheasant Recipe:

– Use fresh ingredients: Fresh is always best when it comes to cooking, so be sure to use fresh ingredients whenever possible. This will ensure that your chili has the most flavor and that all of the spices and seasonings work together seamlessly.

– Don’t overcook the pheasant: Pheasant is a lean meat, which means that it can quickly become dry and tough if overcooked. To prevent this, cook the pheasant until it’s browned on the outside but still slightly pink on the inside. This will also help to seal in the moisture and flavor.

– Let it simmer: Chili is meant to be slowly simmered for several hours to allow all of the flavors to meld together. Be sure to give your chili enough time to simmer on low heat for at least two hours, or even longer if you have the time.

– Adjust seasoning as needed: Taste your chili as it cooks, and add more seasoning as needed. Sometimes, a little bit more salt or chili powder can make all the difference in creating a perfectly balanced dish.

– Use a slow cooker: A slow cooker is an excellent tool for making chili because it allows you to set it and forget it while it cooks slowly over several hours. Plus, it’s perfect if you’re short on time or want to prep dinner ahead of time.

– Don’t skimp on toppings: The right toppings can really take this dish to the next level. Consider adding shredded cheese, sour cream, chopped green onions, or even avocado slices before serving.

By following these tips, you can create a delicious and hearty Chili Pheasant Recipe that is sure to satisfy even the pickiest eaters.

Bottom Line

this article? No way! I’ve got too much to say about this amazing Chili Pheasant recipe. Are you really going to miss out on the perfect combination of juicy game bird, creamy white beans, and spicy chili? Not to mention the delectable blend of cheeses, green chilies, and herbs that make up the savory sauce.

You won’t find a more versatile and flavorful dinner recipe anywhere. Plus, it’s easy to customize with substitutions and variations, so even picky eaters will find something to love. And don’t forget – this recipe is perfect for make-ahead meals and reheating, so you can enjoy it anytime you want.

So what are you waiting for? Get out there and start hunting for some wild pheasant meat! Or, if that’s not your thing, head to the grocery store and pick up some chicken or other game bird instead. Just be sure to follow my instructions carefully for the best possible outcome.

Trust me, once you try this Chili Pheasant recipe, it’ll quickly become one of your go-to dishes for any occasion. And who knows – maybe you’ll even become a culinary explorer yourself, always searching for new and exciting flavors to add to your repertoire. So go forth and cook with confidence – your taste buds will thank you!

Chili Pheasant

Chili Pheasant Recipe

Yes,..it's just as good as it sounds!
No ratings yet
Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Calories 2804.4 kcal


  • 8 pheasants, breasts boned
  • 1 (10 1/2 ounce) can green chilies, chopped
  • 8 ounces monterey jack cheese, cut into 8 strips
  • 1/4 cup breadcrumbs
  • 1/4 cup parmesan cheese
  • 1 tablespoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 10 tablespoons butter, melted
  • 1 (15 ounce) can tomato sauce
  • 1/2 teaspoon cumin
  • 1/3 cup onion, sliced
  • hot pepper sauce


  • Flatten pheasant breasts then place 1 tb of green chilies and 1 strip of jack cheese on each, then roll to enclose the filling and secure the roll with a toothpick.
  • Combine the bread crumbs,parmesan cheese, chili powder, salt, pepper and ªts of cumin, mixing well.
  • Dip the breast rolls in butter and then coat with crumb mixture, place in a baking dish and chill for 4 hours or more.
  • Drizzle the remaining butter on the breast rolls and bake at 400 degrees F for 20 to 30 min.
  • or until brown.
  • Combine the tomato sauce and the remaining ingredients in a saucepan and cook until heated through.
  • Spoon over rolls and serve.

Your Own Notes


Serving: 1526gCalories: 2804.4kcalCarbohydrates: 18.5gProtein: 307.9gFat: 158.9gSaturated Fat: 59.3gCholesterol: 1017mgSodium: 1751.2mgFiber: 3.1gSugar: 7.9g
Keyword < 60 Mins, Canadian, High In..., High Protein, Lunch, Meat, Pheasant, Poultry, Southwestern, Very Low Carbs, Wild Game, Winter
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