Looking for a new game day favorite? Try Chef Danny Trace’s Dirty Duck Chili recipe this coming football season. It’ll be a winner no matter which team you’re cheering for!
Chef Danny Trace’s Dirty Duck Chili
Dirty Duck Hunters Chili
2 lbs ground or hand diced duck meat
3 tablespoons grapeseed oil
1 large sweet onion, diced
2 tablespoons crushed garlic
1 large green bell pepper, diced
1 tablespoon instant coffee (optional)
2 ribs celery, diced
1 lb of red kidney beans
28 ounces canned stewed tomatoes
4 tablespoons chili powder
6 bay leaves
12 oz beer, your favorite
1/4 teaspoon cayenne (or to taste)
2 tablespoons ground cumin
2 cups low sodium beef or chicken stock
1 jalapeno, diced
1 poblano, diced
3 tablespoons Worcestershire
1 tablespoon Louisiana hot sauce
1/2 cup cilantro, chopped
1/2 tablespoon sugar
2 tablespoons Kosher salt (or to taste)
1/2 tablespoon fresh ground black pepper (or to taste)
green onion, chopped (optional garnish)
cheddar cheese, grated (optional garnish)
In a large cast iron stew pot on medium high heat, add grapeseed oil and duck meat. Once browned, remove from the pot and reserve.
To the pot, add garlic, onions, bell pepper, celery, poblano and jalapeno. Cook until wilted. Add tomatoes and caramelize.
Once tomatoes are caramelized, add reserved duck meat to the pot.
Stir in chili powder, cumin, beans and bay leaves. Deglaze with beer, add stock, sugar, Worcestershire, hot sauce and coffee. Bring to a boil and reduce to a slow simmer.
Cook until the beans are tender and you have a reached a chili consistency, approximately 2 hours. Season to taste with salt, pepper and cayenne. Stir in cilantro.
Served crowned with green onions and your favorite cheddar cheese.