Prep 20 mins
Cook 1 hr 30 mins
This is Tim Farley's favorite meal. I think it reminds him of being on the River.
- 3 tablespoons bacon drippings
- 4 lbs duck breasts, filets coarsely ground
- 1 large onion, coarsely ground
- 2 -3 medium garlic cloves, finely chopped
- 3 teaspoons salt
- 1 teaspoon dried oregano (preferably Mexican)
- 1 teaspoon ground cumin
- 2 cups boiling water
- 1 (32 ounce) can whole tomatoes
- 4 tablespoons ground hot red chili peppers
- 2 tablespoons ground mild red chili peppers
- 3 (15 ounce) cans kidney beans
- Melt the bacon drippings in a large saute pan over medim-high heat.
- Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned.
- Add the onion and garlic, and cook until the onions are translucent.
- Stir in the salt, oregano, cumin, water and tomatoes.
- Gradually stir in the ground chile. This is a spicy, but not blazing hot, recipe. Try it with all the chile the first time; you can always cut down the next time if you want to.
- Bring it to a boil, then lower the heat and simmer uncovered for 1 hour. Stir occasionally.
- Add the kidney beans after all is cooked. Let them heat in in the chili before you serve it or turn it off if you are not serving it right way.