Brennan's Duck Hunters Chili
Chef Danny Trace's 'Dirty' Duck Chili is as hearty and homemade as they come! Chef Danny was the long time 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!
Ingredients
- 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
- 1/4 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
- 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
Instructions
- 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.
- Add tomatoes and caramelize. 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 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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