Pheasant Chili Austin-Style

Pheasant Chili Austin-Style
Staff Writer
Pheasant Chili, Austin-Style
Twitter/BradVideo

As a Clevelander, I’ve always enjoyed beans in my chili until a time while at culinary school I learned a lesson about chili — that it is great without beans. A big man by the name of Stewart Scruggs from Austin, Texas, brought a batch of his chili to watch some Sunday football. And you know what? There wasn't a bean in sight!. Thanks a lot, Stewart! I couldn’t stop eating this chili then and I can't stop making it now, so I have been known to bring it with me when invited to a pot luck dinner.

8
Servings
380
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Pounds pheasant or chicken, coarsely ground
  • 2 Tablespoons olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, sliced
  • 2 red peppers, diced
  • 4 Tablespoons cayenne
  • 1 Tablespoon smoked paprika
  • 4 Tablespoons toasted and ground cumin
  • 1 Tablespoon toasted and ground coriander
  • 1 Tablespoon tomato paste
  • 2 12-ounce bottles of beer, preferably IPA style
  • 2 7-ounce cans chipotle in adobo sauce, puréed
  • 1 habanero, slit down the side

Directions

Place a large Dutch oven over medium-high heat and add the oil. When the oil is hot, begin browning the pheasant along with a large pinch of salt. When browned, remove from pot with a slotted spoon. To the same pot add the onions, garlic, red peppers, and another pinch of salt. Cook until aromatic but not caramelized, about 3 to 5 minutes. Add all the dry spices and cook for an additional 30 seconds. Add the tomato paste and cook for an additional 30 seconds. Deglaze the pan with beer, being sure to scrape up browned bits with a wooden spoon. Return the meat to the pot along with the puréed chipotle and habanero, slit-side down, stirring to incorporate. Simmer over low heat for about 2 hours, stirring occasionally. When ready to eat, remove the habanero and serve with your favorite chili garnishes.

Nutritional Facts

Total Fat
13g
19%
Sugar
3g
3%
Saturated Fat
5g
21%
Cholesterol
62mg
21%
Carbohydrate, by difference
30g
23%
Protein
38g
83%
Vitamin A, RAE
158µg
23%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
65µg
72%
Calcium, Ca
12mg
1%
Choline, total
72mg
17%
Copper, Cu
1mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
38µg
1%
Folate, total
129µg
32%
Iron, Fe
3mg
17%
Magnesium, Mg
86mg
27%
Manganese, Mn
1mg
56%
Niacin
23mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
512mg
73%
Riboflavin
1mg
91%
Selenium, Se
54µg
98%
Sodium, Na
782mg
52%
Thiamin
1mg
91%
Water
106g
4%
Zinc, Zn
4mg
50%

Pheasant Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Pheasant Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.