As seen in The Gazette.
1 lb. (500 g) ground duck breast
1 lb. (500 g) ground bison meat (or beef chuck)
4 Italian sausages, removed from casings
2 ounces (60 mL) of Kentucky Bourbon
1/2 cup (125 mL) of ketchup
2 medium white onions, finely diced
3 heads’ worth of garlic cloves, peeled
1/2 tablespoon (7 mL) Ancho chili powder
1/2 tablespoon (7 mL) Pasilla chili powder
1 teaspoon (5 mL) hot smoked paprika
1 Chipotle pepper
1 dried Poblano chili
1 dried Pulla chili, seeded
1 tablespoon (15 mL) celery salt
1 teaspoon (5 mL) ground coriander
1 teaspoon (5 mL) ground mustard seed
1 teaspoon (5 mL) Kosher salt
1/2 cup (125 mL) apple cider vinegar
1 cup (250 mL) cilantro, chopped
1 cup (250 mL) parsley, chopped
1 cup (250 mL) red kidney beans
1 cup (250 mL) pinto beans
1 cup (250 mL) black turtle beans
4 x 400g cans of whole tomatoes
2 cups (500 mL) Italian ricotta or sour cream
1/2 cup (125 mL) celery leaves, roughly torn
Cheddar cubes, deep-fried (count about 6 per portion)
- Coat the bottom of a large casserole or Dutch oven with the olive oil over medium heat.
- Add the ground duck, bison and sausage meat torn into walnut-sized pieces.
- Brown the meat for about five minutes then stir in the Bourbon. Let it evaporate, then add the ketchup.
- Stir and let the ketchup caramelize until it’s thick and sticky.
- Add onions and garlic, chili powders, paprika, chipotle, dried chilies, celery salt, ground coriander, mustard seeds and salt.
- Stir well, then add the apple cider vinegar, cilantro and parsley.
- Cook for another few minutes. Drain the soaked beans, then add them to the mix along with the canned tomatoes.
- Sir again. Reduce the heat to medium-low, and let simmer -covered -for an hour.
- Season with salt and pepper to taste.
To serve, ladle into bowls and garnish with a dollop of ricotta (or sour cream) and torn celery leaves. For an added bit of indulgence, deep-fry the cheddar cubes and add right before serving.