Excited and sleepless in the wee hours of the morning because our son is going to make it to France for Christmas, I was lying in the bed, cruising the internet on my Ipad 2.
Country Wood Smoke, a blog I subscribe to, had a scrumptious recipe for cider dressed pulled pork bap that I thought sounded good http://countrywoodsmoke.wordpress.com/2011/11/19/cider-dressed-pulled-pork-bap/. As an aside, he mentioned a three bean chili. My interest was piqued and I asked him about it. Naturally, as kind as those good ole boys from the U.K. are, he gave me the recipe:
Marcus Bawdon’s Vegetarian Three Bean Chili
2 onions diced, 2 carrots diced, 2 sticks celery diced, a diced red pepper and a couple of cloves of finely chopped garlic.
Sweat these off in a casserole dish with a pinch of salt. Add a chopped dried ancho poblano chilli, a chipotle chilli, a couple of teaspoons cumin, a good tbsp of smoked paprika and fry off for a few minutes.
Add a tin of any 3 beans, I use chick peas, black beans and kidney beans, but you can use what you can get. Add a couple of tins of plum tomatoes a shot of espresso or a small strong coffee and a few squares of grated dark chocolate. Leave to simmer for a few hours with the lid on, topping up with water if it gets too dry.
A momentary stutter as I remembered, in keeping with my vide congelateur vow http://atomic-temporary-17826715.wpcomstaging.com/2011/11/14/le-sanglier-part-i/, that I had defrosted some duck fillets (aiguillettes), in order to make sesame duck with zucchini ribbons. That went by the boards! Marcus turned my head. Duck chili! Sounded good to me! Sorry Marcus.
It’s Sunday, the Carrefour City ( think 7-11) opened up at 8:30 a.m. and I was there! Unfortunately, they didn’t have black beans, so I substituted with white. For the dried ancho chilli, I substituted dried bird’s tongues chillies (tongues of flame), added a little oregano and a bay leaf to make that duck feel at home.
I’m still going to make Marcus’ vegetarian version, it’s good enough to stand on it’s own without the duck. Thank you Marcus for this wonderful Sunday, day long lunch!
1 lb duck fillets, cut into bite sized pieces
2 onions, chopped
2 carrots, chopped
2 celery branches, chopped
1 red bell pepper, chopped
1 long green chili, chopped
4 large garlic cloves, chopped
2 tbsp olive oil
1 tbsp crushed bird’s tongues chillies or crushed red pepper
2 tsp cumin
1 tbsp paprika
1 tbsp oregano
1 bay leaf
1 can each, kidney beans, chick peas, white beans
1 cup espresso
4 small squares dark chocolate, grated
1 large can of whole tomatoes
Saute the vegetables and duck in the olive oil for 10-15 minutes. Add the chillies, cumin, paprika, oregano and bay leaf and blend cooking for 3 minutes. Add the beans, espresso, chocolate and tomatoes, bring to a boil and simmer for 1 1/2 hours. Serve with warm flour tortillas.
Wine suggestion: Beaujolais Village