Duck Chili
- 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 canola oil
- 1 green bell pepper, chopped
- 1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 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
- 1/2 tablespoon brown sugar
- 1 (14.5-ounce) can crushed fire-roasted tomatoes
- 1 bay leaf
- 1 (15.0-ounce) can pinto beans, drained and rinsed
- 1 (15.0-ounce) can kidney beans, drained and rinsed
- 1/3 cup sliced green onion
- Chopped fresh 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 only about 1 tablespoon in the pot.
Reduce heat to medium.
Add green bell peppers, Poblano or Anaheim peppers (if using), red bell peppers, and onions and cook, scraping up any browned bits on the bottom of the pot, until softened, about 5 minutes.
Add jalapeño and cook, stirring occasionally, for 2 to 3 minutes.
Add garlic, cook for 1 minute, then add ancho chile powder, oregano, cumin, coriander, and salt and pepper.
Cook, stirring constantly, for 1 minute more.
Stir in wine, simmer until reduced, about 5 minutes, then return duck to the pot.
Stir in adobo, Worcestershire, sugar, tomatoes and bay leaf.
Increase heat and bring just to a boil.
Season with salt and pepper, then reduce heat to low and simmer, covered, for about 30 minutes.
Add beans and cook until heated through, about 5 minutes more.
Spoon chili into bowls and garnish with green onions and cilantro.
Recipe Variation: To add a smoky flavor, roast the Poblano or Anaheim pepper before adding it. Using tongs, hold the pepper over a gas flame, rotating occasionally, until charred all over, about 5 minutes. Transfer pepper to an airtight container and set aside to let "sweat" for about 5 minutes. Using plastic gloves to protect your fingers, rub off and discard the skin. Open the pepper and remove and discard the stem, veins, and seeds. Chop and add pepper to pot as recipe instructs.
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- 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 canola oil
- 1 green bell pepper, chopped
- 1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
- 1 red bell pepper, chopped
- 1/2 yellow onion, chopped
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon ancho chile powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 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
- 1/2 tablespoon brown sugar
- 1 (14.5-ounce) can crushed fire-roasted tomatoes
- 1 bay leaf
- 1 (15.0-ounce) can pinto beans, drained and rinsed
- 1 (15.0-ounce) can kidney beans, drained and rinsed
- 1/3 cup sliced green onion
- Chopped fresh cilantro