When It Absolutely
Positively Has to
Stay There Overnight
24 oz.
Recipe: Duck Chili
This no-tomato chili was passed from mother to daughter, evolving
over time as I ramped up the heat and tweaked the spices. It’s heavy
on the duck and studded with five different peppers for a textured
bowl loaded with protein and flavor. The duck stays ultra-tender
with a light sear and a gentle simmer just before serving.
A one-pot dish, this is the kind of meal that sticks to your ribs. It’s
warm and hearty enough to please both the fellas in from the blind
and your family. Give the chili a little something extra by serving it
topped with a hearty helping of cheese and a piece of cornbread.
Those who can’t handle spicy will appreciate some sour cream. Left-
overs can be frozen in a freezer-safe container for up to one month.
MIKAELA COWLES
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Ingredients
5 ancho chilies
5 cups chicken broth
2 pounds skinless duck breast, cut into ¼ inch cubes
Salt & pepper
¼ cup vegetable oil
2 medium white onions, diced
1 red bell pepper, seeded and chopped
2 jalapenos, seeded and chopped
1 poblano pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
4 cloves garlic, chopped
3 TBS cornmeal (for thickening)
2 TBS cumin
1 tsp cayenne
2 TBS chili powder
1 15-ounce can black beans, washed and drained
Cheddar cheese for garnish (optional)
Sour cream (optional)
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Directions
Boil 4 cups of water. Place ancho chilies in a large bowl. Add boiling water.
Place another heavy bowl on top. Allow to soak for at least 10 minutes. Re-
move ancho chilies. Pull off stems and discard. Place ancho chilies in a blend-
er. Add 1 cup chicken broth and puree until smooth. Leave in blender and
set aside.
Season meat with salt and pepper. Heat 3 TBS vegetable oil in a large
Dutch oven. Brown in batches. (I normally do three batches to avoid steam-
ing.) Place browned meat on a plate and set aside.
Add remaining oil to Dutch oven. Add onions. Season with salt and pep-
per. Sauté until the onions begin to caramelize. Add red bell pepper, jalape-
nos, poblano, and yellow bell pepper. Sauté until softened.
Add garlic. Sauté until fragrant. Add adobe chili mixture from blender.
Add another cup of stock to blender and 3 TBS of cornmeal. Blend thor-
oughly. Add mixture to Dutch oven. Add remaining stock, cumin, cayenne,
and chili powder. Allow to simmer and thicken. Just before serving, add black
beans and browned duck, allowing entire contents of Dutch oven to warm
through completely. Serve warm.
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