Duck Chili

Ingredients

  • 1 whole duck, skin removed (cut into 2 thighs, 2 legs, 2 wings meaty parts only, and the breast, bone removed, cut into 1-inch pieces)
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil
  • 1 green bell pepper, cored, seeded and chopped
  • 1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
  • 1 red bell pepper, cored, seeded, and chopped
  • ½ medium yellow onion, chopped
  • + 16 more ingredients
    • 1 jalapeño pepper, seeded and chopped
    • 2 cloves garlic, finely chopped
    • 1 tablespoon ancho chile powder
    • ½ teaspoon dried oregano
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • 2/3 cup red wine, such as shiraz or cabernet sauvignon
    • 2 tablespoons adobo (from a can of chipotles in adobo)
    • 1 tablespoon Worcestershire sauce
    • ½ tablespoon brown sugar
    • 1 (14.5 ounce) can crushed fire roasted tomatoes
    • 1 bay leaf
    • 1 (15 ounce) can pinto beans, drained and rinsed
    • 1 (15 ounce) can kidney beans, drained and rinsed
    • 1/3 cup sliced green onions, white and green parts
    • Chopped cilantro

Season duck all over with salt and pepper. Heat oil in a large pot over medium high heat. Working in two batches, add duck and cook, turning occasionally, until golden brown on all sides, 4 to 5 minutes per batch. Transfer duck to a large plate as done and carefully discard excess fat, leaving on...

View full recipe at SpringPad

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