12-01-2004, 06:17 AM
[size 1]Mother Hubbard's White Lightnin' chili
1 lb. boneless, skinless pheasant breast, cubed
1 medium onion
1 1/2 teaspoon garlic powder (fresh garlic is better)
1 tablespoon vegetable oil
2 (15 oz.) cans great northern beans drained & rinsed
1 (14 1/2 oz.) chicken broth
2 (4 oz.) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Sauté pheasant, onion and garlic until the chicken is no longer pink.
Add beans, broth, chilies and seasonings and bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in sour cream and whipping cream and serve immediately.[/size]
[signature]
1 lb. boneless, skinless pheasant breast, cubed
1 medium onion
1 1/2 teaspoon garlic powder (fresh garlic is better)
1 tablespoon vegetable oil
2 (15 oz.) cans great northern beans drained & rinsed
1 (14 1/2 oz.) chicken broth
2 (4 oz.) cans chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Sauté pheasant, onion and garlic until the chicken is no longer pink.
Add beans, broth, chilies and seasonings and bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in sour cream and whipping cream and serve immediately.[/size]
[signature]