Jeremiah Doughty | From Field To Plate
The most popular recipe for fresh, ground venison is probably chili. Chili spices and ingredients work well with any ground meat, but have you tried duck chili? Duck has such a rich, natural flavor that absorbs the ingredients of this recipe, including bacon, to make a wild game chili with palate-pleasing power.
- 1 pound ground duck
- 5 strips bacon, uncooked and chopped
- 1 brown onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tbsp brown sugar
- 3 tbsp chili powder
- 1 tbsp smoked paprika
- 1 tbsp cumin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp black pepper
- ½ tsp salt
- ½ tsp cayenne
- 1 can beer
- 1 cup brewed coffee
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 can chili beans, undrained
- 1 can fire roasted tomatoes, undrained
- 2 cans green chilies
- 1 can tomato paste
- 2 tbsp Worcestershire
1. In Dutch oven or deep pot, add your bacon, cook down until crispy remove and set aside.
2. Add onions and peppers to bacon grease, cook until soft about 3-4 minutes.
3. Add garlic, cook 1 minute; don’t let it burn.
4. Add ground duck, break apart and season with all seasonings. Cook until browned.
5. Add remaining ingredients along with beer and coffee. At this point you can add your bacon back in, or use as a topping for later.
6. Bring to a boil, reduce heat and simmer 30 minutes to 1 hour. The longer it simmers, the richer the flavor.
7. Top with your favorite toppings and enjoy.
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