Upland Game Bird Chili Recipe

White-On-White Chili

 

A very cool White-On-White Chili from my upland game bird cookbook.  Upland Game Bird Cookery

A couple of years after the Upland Game Cookery book came out, John and I were at the SHOT show walking around looking at the latest in scopes, rifles and all the other hunting gear when a young couple stopped us.  The young man said, “I just wanted to introduce you to my wife.  And thank you.  It was last Christmas and I was going to ask her to marry me.  I thought it would be a good idea to cook something, but I didn’t know how to cook. I looked through your bird book and found the white-on-white chili, and I thought that looks easy. So I made it.” And then he laughed.  “She thought I was a pretty good cook, and she said yes.” 

White-On-White Chili

Serves 6

Ingredients

 

for soaking the beans

1 cup white navy beans

3 cups water

 

for cooking the beans

4 cups water

4 teaspoons chicken bouillon granules

1/2 medium yellow onion, chopped

1 clove garlic, minced

to assemble the chili

2 tablespoons oil

1 clove garlic, minced

1/2 yellow onion, chopped

1 teaspoon dried leaf oregano

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon chili powder

1/4 teaspoon cayenne pepper

2 pounds quail meat, diced

2 whole canned chili peppers

1/2 cup grated Monterey Jack cheese

1/4 cup cream

Preparation

1.   Start at least the day before, but as many as 5-6 days ahead.  Soak the beans in the water overnight.  Drain the beans, rinse well, and transfer to a large pot.  

2.   Add the water, bouillon granules, yellow onion, and garlic to the beans.  Bring to a boil, reduce the heat to a simmer, and cover the pot.   Let the beans cook for 2 hours, until they are tender.   Set aside until you are ready to assemble the chili.  

Cooking

1.   In a 3 quart Dutch oven, heat the oil over medium heat, and saute the garlic and onions until tender.  Add the oregano, cumin, salt, chili powder, and cayenne pepper, and stir well.  

2.   When you being to smell the spices, add the diced quail meat, and saute until the meat is opaque.   Add the cooked beans, and bring the saucepan back up to a simmer.   Add the cream, and cook until the chili is hot again.  

3.    Serve hot in soup bowls, with a generous sprinkle of cheese on top.

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