le duck carnivale chili

Ingredients

• CHILI MEATS:
• 3 tablespoons olive oil, extra virgin
• 4 - chicken-pork bratwurst links
• 1/4 cup worcestershire sauce
• 1/2 cup shiraz wine
• 2 tablespoons honey mustard
• 1/2 cup chopped dried cherries
• 1 1/2 pounds skinless, boneless duck breast meat
• CHILI VEGGIES:
• 2 - thick cut slices applewood bacon
• 1 medium sweet yellow onion, chopped
• 4 cloves 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 tablespoon balsamic vinegar
• 1/2 cup shiraz wine
• CHILI BASE:
• 2 cups low sodium chicken stock
• 14 1/2 ounces organic fire-roasted diced tomatoes
• 14 1/2 ounces organic adobo seasoned petite diced tomatoes
• 15 ounces organic tomato sauce
• 2 - fresh ears of sweet corn, cut kernels off cob
• 2 tablespoons honey
• 1 tablespoon apple liquid smoke
• 2 ounces bittersweet baking chocolate
• 1/2 cup chopped cilantro
• 1/4 cup chopped basil
• 1 tablespoon herbes de provence
• 1 teaspoon ground cumin
• 2 teaspoons chipotle chili powder
• 1 teaspoon hot mexican-style chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon thyme, dried
• 1/2 teaspoon ground red cayenne pepper
• 1/2 teaspoon chinese five spice powder
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground pepper
• GARNISHES:
• 8 ounces shredded triple cheddar cheese blend
• 8 ounces sour cream or lite sour cream
• 1/2 cup rough chopped cilantro