FEZupland RECIPES

2 lbs shredded pheasant (you can add breast meat into chili & shred after cooked) 2 x 16 ozs can chili beans (we like bush's in hot sauce) DRAINED 1 x 16 ozs can kidney beans DRAINED 1 x 16 ozs black beans DRAINED 8 ounces of salsa (we like Pace Picante medium) 2 x 28 ozs can Diced Tomatoes 8 tablespoons Chili Powder 8 tablespoons Cumin Sliced Jalepenos Salt & Pepper to taste Few dashes of your favorite hot sauce Corn & Garlic, if you'd like (we love garlic) Cook in slow cooker on high setting for at least 4 hours, then low for another 2-4 hours until pheasant is fully cooked. Don't stir too often or you will break up the shredded pheasant too much. Serve with cheddar cheese, chopped onion, dollop of sour cream and oyster crackers! Enjoy! Let us know if you try it and what you think!