20-Minute Duck Chili with Taco Seasoning
This quick and easy 20-minute duck chili has a secret ingredient that makes it taste like it's been simmering for hours. And store-bought taco seasoning eliminates the need for a pantry full of spices.
Servings: 6 servings
Ingredients
- 1 pound duck breasts (from 3 birds)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 Tablespoons avocado oil or olive oil
- 2 15-ounce cans chili beans
- ¾ cups beef broth or water
- 1 red onion, diced
- 1 28-ounce can crushed tomatoes or tomato sauce
- 1 10-ounce can Ro-Tel diced tomatoes and green chilies
- 1 ounce packet of store-bought taco seasoning
- 1 teaspoon sugar
- 1 cup shredded cheddar cheese, for serving
- ¼ cup sour cream, for serving
- ¼ cup fresh cilantro leaves, for garnish
Instructions
- On a cutting board, tenderize the duck breasts using a Jaccard meat tenderizer.
- Using a sharp knife, cut duck breasts into 1-inch pieces and toss with salt, pepper, onion powder, and garlic powder.
- Set a large (6-quart) pot or Dutch oven over medium heat and add oil. Once hot, add seasoned duck meat and brown until no longer pink, about 4 minutes, breaking up the meat with a spatula as it's cooked.
- While duck is cooking, place 1 can of beans in a bowl with ¾ cup beef broth or water and puree with an immersion blender until smooth. If you don't have an immersion blender, place the beans and broth in a blender and puree until smooth.
- Add ⅓ cup of the red onion (save the rest for garnish) and cook until softened, about 2 minutes.
- Add the crushed tomatoes, Rotel tomatoes, second can of beans, the pureed beans, taco seasoning, and sugar. Stir well to combine and bring to a boil over medium-high heat. Reduce heat to low, cover with lid, and simmer until thickened, about 10 to 15 minutes.
- Taste and season with salt and black pepper if so desired. Serve duck chili topped with the shredded cheddar cheese, sour cream, remaining diced red onion, and fresh cilantro.
