Black and White Pheasant Chili

We had two pheasants available for consumption this week. We've been wanting to eat more beans lately, so chili seemed like a good choice.

I boned out the two birds and cut up the meat into roughly 1" chunks. I chopped an onion and a rib of celery. I sauteed the veggies for a few minutes with garlic powder, salt, and a few pepper flakes. Tossed in the birds and added some chili powder and a little more salt and browned it up. Then, in went a can of diced tomatoes with green chiles.

Now, we had to decide what we were going to do for beans. Some chili purists assert that beans don't belong in chili, but we like 'em for the fiber and the flavor. Katey likes black beans, but I was thinking more along the lines of navy beans, based on some chicken chilis I've had in the past. The compromise was to add a can of each to the pot, along with a little more seasoning.

End result? Katey thought it looked "wierd." But it ended up tasting pretty good. I was happy with it.

A quick note about the dogs: They clearly miss Mom and Dad being at home. Al completely spazzed out on us when we got home today, and the other dogs were pretty excited, too.