Chili is probably one of the most popular and oldest one-pot comfort foods found across the country. You can find some form of chili on more than 75% of Americas restaurant menus. Chili has Spanish origins using southwest indigenous ingredients. Chili is a culinary prepared dish and chilies are specific types of chili peppers. Chili powder is a spice blend of varieties of ground chili peppers and spices. There are as many chili recipes as there are different types of chili peppers. Chili is as regional as it gets, every region and small town of the southwest incorporate the local indigenous ingredients which result in thousands of types and variations and distinct flavors of the final product.
Recipe by Chef Albert Wutsch
- 1 stick butter
- 2 lbs Pheasant ground
- 1 pt Onion fine dice
- ¼ c Garlic minced
- ¼ c Jalapeno fine dice
- 1 c Anaheim Green Pepper fine dice
- Spice blend
- 1 T Kosher Salt
- 1 tsp Ground white pepper
- ½ tsp cayenne pepper
- 1 tsp ground cumin
- ¼ tsp ground coriander
- 1 tsp Oregano
- ½ c Flour
- 1 pt chicken broth
- 1 pt half & half
- Sour Cream
- Corn Chips
- Sweat the pheasant in butter.
- Add and sweat the onions, garlic, jalapeno, and pepper.
- Combine spice blend, add, and cook.
- Add flour creating roux
- Add broth and half & half, bring to boil, simmer for 30-40 minutes
- Adjust flavor and consistency top with sour cream, cilantro and serve with chips.
- Use boar, rabbit, turkey, or any other white game meat instead of Pheasant.
- Add grated white cheese
- Add 1 can Northern white beans
- Add 1 pt diced potatoes.
Use in 7-layer dip, enchiladas, tacos, burritos or even filling for an omelet.
Sweat means to cook in its own juices without caramelizing. Serve with black beans, pickled red onions, steamed rice, smoked corn hash.