LE DUCK CARNIVALE CHILI

Sandi Sheppard

By
@SandiShep

Introducing LE DUCK CARNIVALE CHILI. I leaned on French influences for this dish, using Herbs de Provence with its' touch of lavender and add bittersweet chocolate, cherries and Shiraz. Then I borrow from the French Quarter for all the spiciness you would expect from that region, along with a pork & chicken bratwurst blend that compliments the earthiness of the duck. The richness and depth of flavors here make an incredibly enjoyable chili with traditional chili essence, leaving no doubt that this is one of the best red chili dish's you'll ever taste!


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Serves:

8

Prep:

15 Min

Cook:

2 Hr 25 Min

Ingredients

CHILI MEATS:

3 Tbsp
olive oil, extra virgin
4
chicken-pork bratwurst links
1/4 c
worcestershire sauce
1/2 c
shiraz wine
2 Tbsp
honey mustard
1/2 c
chopped dried cherries
1 1/2 lb
skinless, boneless duck breast meat

CHILI VEGGIES:

2
thick cut slices applewood bacon
1 medium
sweet yellow onion, chopped
4 clove
garlic, diced
1
red bell pepper, seeded and diced
1
fresno pepper, seeded and diced
1
new mexico hatch pepper, seeded and diced
1
each tri-color carrot (orange, white, purple), peeled and diced
1
chayote, peeled, cored and diced
1 Tbsp
balsamic vinegar
1/2 c
shiraz wine

CHILI BASE:

2 c
low sodium chicken stock
14 1/2 oz
organic fire-roasted diced tomatoes
14 1/2 oz
organic adobo seasoned petite diced tomatoes
15 oz
organic tomato sauce
2
fresh ears of sweet corn, cut kernels off cob
2 Tbsp
honey
1 Tbsp
apple liquid smoke
2 oz
bittersweet baking chocolate
1/2 c
chopped cilantro
1/4 c
chopped basil
1 Tbsp
herbes de provence
1 tsp
ground cumin
2 tsp
chipotle chili powder
1 tsp
hot mexican-style chili powder
1 tsp
smoked paprika
1 tsp
thyme, dried
1/2 tsp
ground red cayenne pepper
1/2 tsp
chinese five spice powder
2 tsp
kosher salt
1/2 tsp
freshly ground pepper

GARNISHES:

8 oz
shredded triple cheddar cheese blend
8 oz
sour cream or lite sour cream
1/2 c
rough chopped cilantro

Directions Step-By-Step

1
To prepare the Chili Meats, in a heavy skillet on medium to medium-high, add oil, sausage links, worcestershire and brown, turning, for about 5-7 minutes. Add 1/2 cup Shiraz, honey mustard, cherries and duck meat, cut into 1" pieces, cover and simmer on low for 10 minutes. Remove links and let cool for about 5 minutes, then slice each in half lengthwise and dice. Add sausage and duck to a 4 quart stock pot on medium heat.
2
For the Chili Veggies, in the same skillet on medium-low, fry the bacon until just beginning to crisp, about 6 minutes, remove, drain and chop when cooled. Saute the onion, garlic, peppers, carrots, chayote, with balsamic vinegar and 1/2 cup Shiraz wine for 5-7 minutes, then pour into the stock pot.
3
Add in the Chili Base ingredients to the stock pot, mix well and bring to a boil. Turn heat to low, partially cover and simmer for 2 hours. Top with equal portions of shredded cheese, sour cream and cilantro garnishes and serve.