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Author Topic: This is what it's all about  (Read 1029 times)

Offline waoutdoorsman

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This is what it's all about
« on: December 09, 2016, 03:47:26 AM »
For me any way. Nothing like duck chili on a cold day!
Chupacabra: Spanish for mangy coyote.

Offline greenhead_killer

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Re: This is what it's all about
« Reply #1 on: December 09, 2016, 05:34:04 AM »
Nice! Recipe on the chile?
IBEW 46

Offline waoutdoorsman

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Re: This is what it's all about
« Reply #2 on: December 09, 2016, 08:11:13 AM »
Nice! Recipe on the chile?

This was my first attempt at duck chili but turned out pretty good I thought. I used four 15oz cans of diced jalapeņo tomatoes, 2 cans of tomato sauce, 2 cans of black beans, Oregano, cumin, and chili spices, one diced large red onion, 2 diced jalepenos, 1 diced green bell pepper and skinned duck breasts cut into small chunks. I put the meat in the crockpot first and then mixed everything else in it put the lid on and let it simmer on low for 6 hours. I think my next batch I'm going to put a tad bit more chili powder in and some corn just to "perfect" it but it turned out great. My wife does not like duck at all but said this was edible. I loved it
Chupacabra: Spanish for mangy coyote.

Offline Chesterdog

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Re: This is what it's all about
« Reply #3 on: December 09, 2016, 04:22:56 PM »
Nice Work!  Chili sounds good today.  Always a bonus when the wife likes it.  I do goose breast stew in the crock pot with red wine, beef bullion, spices and vegetables. My wife can't tell the difference between goose and beef that way.

 

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