1 lb. Good Mother Stallard beans
2 tsp. kosher salt
1 ½ lbs. ground duck
6 oz. pork fat back, ground
1 large onion, chopped
1 large green bell pepper, seeded and chopped
1 jalapeno, seeded and minced
3 cloves garlic, peeled and minced
3 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. Mexican oregano
1 C. tomato sauce
1 bottle Mexican dark beer
1 bay leaf
½ disk Mexican chocolate, chopped
2 tsp. sugar
4 tsp. kosher salt
1 tsp. onion confit
½ C. creme fraiche
¼ C. green onions, chopped
Pick through beans for any stones. Rinse and cover with cold water. Allow to soak overnight to re-hydrate. Transfer beans and water to a medium saucepan. Bring to a boil and reduce the heat to a low simmer. Cook for approximately one hour until beans are tender. Add the salt and allow the beans to cool.
Meanwhile, heat a wide-bottom pan over high heat. Mix together the duck meat and the pork fat back. Add to the pan and sauté until cooked through, stirring to break duck into small pieces. Add the onion, peppers, jalapeno and garlic and continue cooking until vegetable are soft. Add the chili powder and tomato. Stir to combine. Add the beer, the broth from the beans, the oregano cumin and bay leaf. Simmer for 30 minutes to combine flavors. Add the beans, the chopped chocolate and the sugar. Continue cooking for another 15 minutes. Add salt to taste.
To prepare the onion crema, whisk together the onion confit and crème fraiche. To serve, ladle the chili into warm bowls. Top with a spoonful of the onion crema and the chopped green onions.
Enjoy with a glass of Cakebread Cellars Suscol Springs Syrah