Duck Chili w/Chipotle Peppers in Adobo Sauce

Ingredients

• 2 lb Ground duck
• 2 Tbsp Vegetable oil
• 4 strips Apple wood bacon
• 1/2 tsp Ground cumin
• 1/2 C Onion, diced
• 4 cloves Garlic, chopped
• 1 7 oz can Chipotle pepper in adobo sauce
• 2 C Roasted corn & black bean mix
• 28 oz Fire roasted tomatoes
• 6 oz Tomato paste
• 3 tsp Chili powder
• 1 tsp Cayenne pepper
• 12 oz Dark beer
• TT Queso Fresco

Preparation

1. In a stock pot, heat vegetable oil. Add bacon, ground duck, onions and garlic. Cook about 10-­15 minutes until meat is browned and onions are tender.
2. Place chipotle pepper in adobo sauce in food processor and blend until smooth. Add to meat.
3. Add remaining ingredients, except the corn and black bean mix, chili powder, cumin and cayenne pepper, and bring to boil, then reduce the heat and simmer for 30 minutes.
4. Add the corn and black bean and add remaining seasonings to taste. Simmer for 15 minutes. Garnish with Queso Fresco crumbles.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Cost: $5-$10
• Categories: Recipes, VOL 4 - ISSUE 1 • WINTER 2016
• Tags: Dinner, Entrée, Lunch
• Print

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