Two Bean Duck Chili with fresh tomatoes
- Preparation : 30 minutes
- Cooking : 45 minutes
- Portions : 8-10
- 2 to 3 - 350 g. packages of Brome Lake ground duck
- 30 ml (2 tablespoons) Brome Lake duck fat or canola oil
- 1 yellow cooking onion, chopped
- 3 cloves of garlic, minced
- 15 ml (1 tbsp) good quality paprika (Hungarian, if possible)
- 10 ml (2 tsp) ground cumin
- 5 ml (1 tsp) celery salt
- 2.5 ml (½ tsp) grated fresh nutmeg
- 30 ml (2 tsp) flour
- Freshly ground black pepper
- 1 - 796 ml can crushed tomatoes
- 500 ml (2 cups) duck stock or chicken stock
- 1 - 540 ml can white beans or Romano beans, rinsed thoroughly
- 1 - 540 ml can black beans, rinsed thoroughly
- 1 green pepper, cored and diced
- 750 ml (3 cups) fresh tomatoes, cored and diced
- Sour cream
- Corn kernels
- Additional paprika
- Grated Gruyere cheese
In a large Dutch oven, sauté the onion and garlic in the duck fat over medium-high heat for 3 minutes, stirring often. Add the ground duck and cook, breaking it up with a wooden spatula until it is no longer pink.
Add the paprika, cumin, celery salt, nutmeg and flour, then add pepper to taste. Mix and cook for 2 minutes.
Add the can of tomatoes, duck stock and two cans of beans. Mix and bring to a slow boil then reduce heat to low and cover. Simmer for 30 minutes, stirring occasionally.
Add the green pepper and fresh tomatoes and turn off the heat. Mix and let rest uncovered for 15 minutes.
Serve in individual bowls and garnish with sour cream, kernels of corn and grated cheese. Sprinkle with paprika and serve with yellow or blue corn tortilla chips.
Recipe developed by Nicolas Vallée, professional chef