LE DUCK CARNIVALE CHILI

1
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!

Rating:

★★★★★ 18 votes

Comments:
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

How to Make LE DUCK CARNIVALE CHILI

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.

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