From Cheyenne Ridge Signature Lodge
High Adventure’s Corporate Chef: Sean Finley
Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds pheasant thigh and leg meat or ground pheasant
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) northern white beans, rinsed and drained
1 bunch (about 1 pound) Baby Spinach or Swiss chard, stems removed, leaves
chopped into 1-inch pieces
11/2 cups golden hominy, drained
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.
Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for
30 seconds. Add the pheasant, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili
powder. Cook, stirring frequently, until the pheasant is cooked through, about 8 minutes.
Stir the flour into the pheasant mixture. Add the beans, Spinach or Swiss chard, corn,
and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling
to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid
reduced by about half and the chili has thickened. Add the red pepper flakes and
simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped
parsley.
The Wildrose Journal 