Recipe: Duck Chili

Name: Recipe: 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; pepper; 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 can (14.5-ounce) crushed fire-roasted tomatoes; 1 bay leaf; 1 can (15-ounce) pinto beans, drained and rinsed; 1 can (15-ounce) kidney beans, drained and rinsed; 1/3 cup sliced green onion; Chopped fresh cilantro

www.wholefoodsmarket.com

Duck is an excellent choice for chili since its sturdy flavor complements the savory zest of the seasonings. The red wine adds a depth of flavor, but you can replace it with chicken stock if you...

View full recipe on www.wholefoodsmarket.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wholefoodsmarket.com.

Share this recipe:

Cooking tools:

Cast iron skillet
Pot
Tongs
Plate
Airtight container
Plastic gloves
Chef's knife
Cutting board
Wooden spoon
Measuring spoon
Stove
Oven
Colander
Paper towel

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
pepper
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 can (14.5-ounce) crushed fire-roasted tomatoes
1 bay leaf
1 can (15-ounce) pinto beans, drained and rinsed
1 can (15-ounce) kidney beans, drained and rinsed
1/3 cup sliced green onion
Chopped fresh cilantro