1 pound pheasant thighs, cut into 1/2-inch pieces
3t + 2T ancho chili powder
1 large onion, chopped
2 large green bell peppers, seeded and diced
1 (14 1/2 ounce) can diced tomatoes in sauce
3/4 C pineapple or orange juice
1T packed brown sugar
2t ground cumin or crushed cumin seeds
1 1/2 t unsweetened cocoa powder
1 1/4 C frozen corn kernals
2T cornmeal
1/3 C chopped cashews

1. In large skilled over med-high heat cook pheasant with 3t of ancho chili powder until browned (about 5 minutes). Transfer pheasant to slow cooker.

2. Add the onion, bell peppers, tomatoes, pineapple/orange juice, brown sugar, cumin, cocoa, corn, and remaining chili powder. Mix well. Cover and cook until the pheasant and veggies are fork tender (4-5 hours on high or 8-10 hours on low).

NOTE: This is a "dry" chili, if you want more liquid in your chili add a cup of water or an additional cup of orange juice.

3. About 20 minutes before the cooking time is up gradually stir in the cornmeal. Cover and cook on high until thickened, about 20 minutes.

4. Stir in cashews, enjoy.