Duck Chili

soups

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Servings: 8

Ingredients

2 tablespoons rendered duck fat, divided (or vegetable oil)

2 pounds ground duck

1 teaspoon salt, plus additional, to taste

Pepper, to taste

3 tablespoons ground cumin, divided

1 large red onion, chopped

4 garlic cloves, minced

2 jalapeño peppers, minced (remove seeds to reduce heat, if desired)

2 red bell peppers, cored and chopped

3 tablespoons chili powder

1 tablespoon dried oregano

1 teaspoon cayenne pepper

24 ounces dark beer (or non-alcoholic beer)

2 cups chicken stock

6 ounces tomato paste

28 ounces canned tomatoes

24 ounces canned great northern beans, drained

8 ounces canned whole kernel corn, drained

Hot sauce, to taste

Sour cream (optional)

Shredded cheese (optional)

Chopped scallions (optional)

Fresh cilantro, rough chopped (optional)

In a large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapeños and red peppers to pot and sauté 3 minutes, stirring so garlic doesn’t burn.
Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Sauté 2 minutes, stirring frequently.
Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck, then bring to boil. Reduce heat and simmer, covered, 1 hour.
Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.