Quail Chili

Ingredients:

• 4 whole quails

• 2 medium onions

• 3 fresh tomatoes peeled and diced

• 1 large red bell pepper, cut into 1-inch strips

• 1 large green bell pepper, cut into 1-inch strips

• 1 can (16 oz) red kidney beans, drained

• 1 can (16 oz) black beans, drained

• 2 tablespoons chili powder

• 2 tablespoons ground cumin

• 1 tablespoon cayenne pepper

• 1 tablespoon dried oregano

• Salt and pepper

Directions:

Heat oven to 350 degrees. Cut onions into ¾ inch chunks, and place them in an oven pan, forming a bed. Season the quail with salt and pepper. Arrange them over the bed of onions, then cover the oven pan with aluminum foil. Place in oven, and bake for 45 minutes or until the quails are tender.

Remove the quail from the oven pan. Take the meat off the bones and cut the quail meat into small pieces. Set aside.

Pour the juice and onions left in the oven pan into a saucepan and strain them. Discard the pressed onions. Then, add the tomatoes, bell peppers, chili powder, cumin, cayenne pepper, dried oregano, salt, and pepper. Place the saucepan over high heat for 1 minute, stirring frequently. Next, add the quail meat pieces and beans, and simmer for 20 minutes.