Chef John Folse: Clean the freezer chili

Chef John Folse: Clean the freezer chili

NEW ORLEANS (WVUE) - There is so much debate about the origin of chili, but the use of game as the main ingredient originated in a convent of nuns in Texas back in the 1800s. With so many hunters in Louisiana, there is no better dish than this one to clean the freezer of last year's hunt right before the upcoming season.

Prep Time: 2 Hours

Yields: 6 Servings


1 pound duck breast meat, diced

1 pound venison, diced

½ cup vegetable oil

2 cups diced onions

1 cup diced celery

½ cup diced green bell peppers

½ cup diced red bell peppers

½ cup diced yellow bell peppers

2 tbsps minced garlic

2 tbsps diced jalapeño pepper

1 (16-ounce) can pinto beans

3 (8-ounce) cans tomato sauce

2 cups chicken stock

1 tbsp chili powder

1 tsp ground cumin

salt and black pepper to taste

granulated garlic to taste


In a large Dutch oven, heat vegetable oil over medium-high heat. Add duck breast and venison and sauté 20 minutes to render juices, stirring often. Add onions, celery, bell peppers, minced garlic and jalapeño pepper and sauté 3–5 minutes or until vegetables are wilted, stirring occasionally. Add pinto beans, tomato sauce and stock, stirring to incorporate. Bring to a low boil then reduce to simmer. Stir in chili powder and cumin. Cook approximately one hour or until duck and venison are tender, stirring occasionally. Season to taste with salt, black pepper and granulated garlic. Ladle into soup bowls or mugs and serve hot with fresh corn bread.

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