From: Chef Danny Trace, Brennan’s of Houston. Yield: 8 servings.

2 lb. ground or hand diced duck meat
3 Tbsp. grapeseed oil
1 large sweet onion, diced
2 Tbsp. crushed garlic
1 large green bell pepper, diced
1 Tbsp. instant coffee (optional)
2 ribs celery, diced
1 lb. red kidney beans
28 oz. canned stewed tomatoes
4 Tbsp. chili powder
6 bay leaves
12 oz. beer
¼ tsp. cayenne (or to taste)
2 Tbsp. ground cumin
2 cups low-sodium beef or chicken stock
1 jalapeno
1 poblano
3 Tbsp. Worcestershire sauce
1 Tbsp. Louisiana hot sauce
½ cup cilantro, chopped
½ Tbsp. sugar
2 Tbsp. kosher salt (or to taste)
½ Tbsp. fresh ground black pepper (or to taste)

In a large cast iron skillet or stew pot on medium-high heat, add grapeseed oil and duck meat. Once browned, remove from pot and reserve.

To the pot, add garlic, onions, bell pepper, celery, poblano and jalapeno. Cook until wilted. Add tomatoes and caramelize. Stir in chili powder, cumin, beans and bay leaves.

Deglaze with beer, add stock, sugar, Worcestershire sauce, hot sauce and coffee. Bring to a boil and reduce to a slow simmer. Cook until the beans are tender and you have reached a chili consistency. Season to taste with salt, pepper and cayenne. Stir in cilantro. Serve crowned with green onions and your favorite cheddar cheese.