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Ingredients

1 whole duck, skin removed (cut into 2 thighs, 2 legs, 2 wings meaty parts only, and the breast, bone removed, cut into 1-inch pieces)
Salt and pepper to taste
1 tablespoon vegetable oil
1 green bell pepper, cored, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped (optional; Anaheim is less spicy)
1 red bell pepper, cored, seeded, and chopped
1/2 medium yellow onion, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
2/3 cup red wine, such as shiraz or cabernet sauvignon
2 tablespoons adobo (from a can of chipotles in adobo)
1 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 (14.5 ounce) can crushed fire roasted tomatoes
1 bay leaf
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1/3 cup sliced green onions, white and green parts
Chopped cilantro

Description

Duck Is An Excellent Choice For Chili Since Its Sturdy Flavor Complements The Savory Zest Of The Seasonings. The Red Wine Adds A Depth Of Flavor, But You Can Replace It With Chicken Stock If You Prefer. Garnish Chili With Sour Cream And Serve With A Bowl

Wholefoods