Duck Chili
Spicy cumin, jalapeno peppers and cayenne meld with the strong, nutty taste of dark beer in this hearty duck chili. Serve with rustic bread or a fresh salad.
Ingredients
-
2 Tbsp. Maple Leaf Farms Rendered Duck Fat, divided (substitute with vegetable oil, if desired)
-
3 Tbsp. Ground Cumin, divided
-
1 large Red Onion, chopped
-
4 Garlic Cloves, minced
-
2 Jalapeno Peppers, minced (remove seeds to reduce heat, if desired)
-
2 Red Bell Peppers, cored and chopped
-
3 Tbsp. Chili Powder
-
1 Tbsp. Dried Oregano
-
1 tsp. Cayenne Pepper
-
1 tsp. Salt
-
24 oz. Dark Beer
-
2 cups Chicken Stock
-
6 oz. Tomato Paste
-
28 oz. Canned Tomatoes
-
24 oz. Canned Great Northern Beans, drained
-
8 oz. Can Whole Kernel Corn, drained
-
Hot Sauce, to taste
-
Sour Cream
-
Shredded Cheese
-
Chopped Scallions
-
Fresh Cilantro, rough chopped
Directions
-
1
Heat 1 tablespoon duck fat in a large pot over medium-high heat. Add ground duck; sprinkle with salt and pepper to taste and 1 tablespoon cumin. Cook meat until just slightly browned, stirring occasionally to break it into small pieces. Remove duck from pot and set aside.
-
2
Return pot to medium-high burner and add remaining duck fat. Add onions, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so that garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, salt and remaining 2 tablespoons cumin. Saute 2 minutes, stirring frequently.
-
3
Add beer and stock to pot. Stir, scraping up the bits from the bottom of the pot. Add tomato paste and mix well. Add the tomatoes and the duck, then bring to a boil. Reduce heat and simmer covered 1 hour.
-
4
Stir in beans, corn and hot sauce. Cook uncovered for 30 minutes, or until chili is thick.
-
5
Serve and enjoy, topping each bowl with sour cream, cheese, scallions and/or cilantro (optional).
