Brennan's Duck Hunters Chili

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Brennan's Duck Hunters Chili

Serving Size

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Chef Danny Trace's 'Dirty' Duck Chili is as hearty and homemade as they come! Chef Danny is the Executive Chef at Brennan's of Houston. Stewed in a cast iron skillet and seasoned to taste with salt, pepper and cayenne. It's a hot, DELICIOUS mess!


  • 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 red kidney beans
  • 28 ounces  canned stewed tomatoes
  • 4 tablespoons  chili powder
  • 6 bay leaves
  • 12 oz  beer
  • ¼ teaspoon  cayenne (or to taste)
  • 2 tablespoons ground cumin
  • 2 cups  low sodium beef or chicken stock
  • 1 jalapeno
  • 1  poblano
  • 3 tablespoons  Worcestershire
  • 1 tablespoon  Louisiana hot sauce
  • ½ cup cilantro, chopped
  • ½ tablespoon  sugar
  • 2 tablespoons Kosher salt (or to taste)
  • ½ tablespoon  fresh ground black pepper (or to taste)

Recipe Info

  1. In a large cast iron skillet, stew pot on medium high heat. Add grapeseed oil and duck meat. Once browned, remove from pot and reserve. To the pot, add garlic, onions, bell pepper, celery, poblano and jalapeño. Cook until wilted.

  2. Add tomatoes and caramelize. Stir in chili powder, cumin, beans and bay leaves. Deglaze with beer, add stock, sugar, Worcestershire, hot sauce and coffee.

  3. Bring to a boil and reduce to a slow simmer. Cook until the beans are tender and you have reached a chili consistency. Season to taste with salt, pepper and cayenne. Stir in cilantro. Serve crowned with green onions and your favorite cheddar cheese.

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