Duck is an excellent choice for chili; its sturdy flavor complements the savory zest of the seasonings. Garnish with sour cream and serve with a side of bread or bowl of chips for scooping.
2 large onions, chopped
4 garlic cloves, minced
1 jalapeño pepper, minced
3 tbsp. chili powder
2 tbsp. ground cumin
1 tbsp. oregano
4 duck breasts, seared and cubed
28 oz. canned tomatoes
24 oz. dark beer
2 cups chicken or meat stock
24 oz. cooked or canned pinto beans
8 oz. corn niblets
1. Sauté onions, garlic, and jalapeño for 3 min. in oil. Stir in chili powder, cumin, and oregano; sauté 2 min. longer.
2. Add duck, tomatoes, beer, and stock; bring to a boil. Reduce heat and simmer,
covered, 1 hr.
3. Stir in beans and corn; cook 30 min. until chili is thick.