Sort-of Simple Slow Cooker Pheasant Chili

Written by Jeff Davis Visit : Visit authors website

Prep Time: 10 min - Cook Time: 2-4 hours

Ingredients

1 lbs Ground Pheasant

1 Small Yellow Onion

4 clove(s) Garlic

28 oz Can of Crushed tomatoes

15 oz Can of Chili Beans ( Mild, Medium or Hot )

15 oz Can of Light ( Or Dark ) Red Kidney Beans

15 oz Can of Fire Roasted Tomatoes

4 oz Can of Green Chiles

1-2 tbsp Molasses

2 tbsp Chili Powder

2 tsp Ground Cumin

2 tsp Paprika

1/4 tsp Ground Cinnamon

1/4 tsp Ground Sumac

1/4 Ground Chipotle Pepper

1/8 tsp Ground Clove

1 cup(s) Pheasant Broth ( or Chicken )

1 tbsp Vegetable oil

Ground Black Pepper

Salt

Jalepeno peppers for garnish

Sour Cream for garnish

Scallions for garnish

Lime for garnish

Cilantro as garnish

Cloby Jack Cheese as garnish

Step #1 - Dice up small onion and garlic

Step #2 - Add skillet to stove top with heat set to medium high. Add one tablespoon of vegetable oil and allow to heat up.

Step #3 - Add Pheasant to hot skillet. Season with Salt and Pepper. Allow to cook for a few minutes.

Step #4 - Add Onions and Garlic to skillet with Pheasant.

Step #5 - Add seasonings to Pheasant and Onions.

Step #6 - Cook until Onions are translucent and Pheasant meat is browned.

Step #7 - While Pheasant is cooking, gather your canned goods.

Step #8 - Add all the canned goods to your crock pot. Setting the heat to low.

Step #9 - Add Molasses, salt and pepper.

Step #10 - Add Pheasant meat and broth to the Crock Pot.

Step #11 - Dice up Jalapeno, Cilantro and Green Onions. Cut up some Limes to use as garnish.

Step #12 - Allow to cook on low for a few hours. When done garnish with Jalapenos, Cilantro, Lime, Green Onions, Cheese and / or Sour Cream.