Duck and Black Bean Chili

Chili

• ¼ cup vegetable oil
• 2 pounds duck thigh or breast, skin removed, diced
• 1 tablespoon garlic, chopped
• 1 onion, diced
• 1 to 2 cups cooked black beans
• ½ cup red pepper, diced
• ½ cup poblano pepper, diced
• ½ cup yellow pepper, diced
• 1 cup ancho chile puree
• 1 tablespoon whole cumin, freshly toasted
• 3 cups duck or chicken stock
• Kosher salt to taste
• Masa, for thickening

Ancho Chile Puree

Place 3-4 seeded ancho chiles in hot water. Let sit for 10 minutes. Place in blender with one  cup of fresh hot water and puree until smooth.

Heat oil in large pot. Add duck and sear very well. Add garlic, onion and peppers, Add ancho chile puree and cumin. Add chicken broth and cooked black beans. Bring to a boil. Season with salt and cook for 15 minutes. If chili looks too thin or you prefer it thicker, thicken with masa.