Duck Chili

Duck, Duck, Goose - by Hank Shaw

• 1 cup (8 ounces) dried pinto beans or kidney beans
• 16 assorted dried chilies
• 1 cup weak brewed coffee
• 8 ounces bacon, chopped
• 2 pounds ground duck or goose
• 1 pound sausage
• 1 large yellow or white onion, chopped
• 6 to 8 cloves garlic, chopped
• 2 tablespoons sweet paprika
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons kosher salt
• 2 large tomatoes, peeled, seeded, and chopped, or 1 (14 ounce) can crushed tomatoes
• 3 tablespoons molasses
• 2 to 4 cups Basic Duck Stock or beef stock
• 1 habanero chile, optional
• Cooked white rice
• Chopped fresh cilantro
• Shredded Cheese
• Sour cream

Soak beans overnight

Stem the dried chiles and break them up, discarding the seeds. Place in a heatproof bowl, pour in boiling water to cover and let stand for 1 hour or so. (I could not find these so I had to just use a package of chili mix).

Drain the chiles, reserving about 1 cup of the soaking water. In a blender, combine the drained chiles, the coffee, and the reserved soaking water and puree until smooth. Set aside.

In a Dutch oven or large pot fry the bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate and set aside. Reserve the fat in the pot.

Turn the heat to high, add the ground duck and sausage meat, and cook until brown. When the meat is brown add the onion and cook for 3 to 4 minutes. Return half of the bacon to the pot. Add the garlic, stir, and cook for 1 minute. Drain the beans and add to the pot. Then add the spices.  Mix in the chile puree, tomatoes, molasses, and enough stock to cover everything.

Combine, cover, and simmer gently for at least 2 hours. If the beans are tender turn off and rest 15 minutes.

Serve the chili with rice. Top with cilantro, cheese, and sour cream.