Duck Chili

• 2          tablespoons Maple Leaf Farms Rendered Duck Fat, divided
  
• 2          pounds Maple Leaf Farms All Natural Ground Duck
  
• 1          teaspoon salt, plus additional, to taste
  
• pepper, to taste
  
• 3          tablespoons ground cumin, divided
  
• 1          large red onion, chopped
  
• 4          garlic cloves, minced
  
• 2          jalapeno peppers, minced (remove seeds to reduce heat, if desired)
  
• 2          red bell peppers, cored and chopped
  
• 3          tablespoons chili powder
  
• 1          tablespoon dried oregano
  
• 1          teaspoon cayenne pepper
  
• 24        ounces dark beer
  
• 2          cups chicken stock
  
• 6          ounces tomato paste
  
• 28        ounces canned tomatoes
  
• 24        ounces canned great northern beans, drained
  
• 8          ounces canned whole kernel corn, drained
  
• hot sauce, to taste
  
• sour cream (optional)
  
• shredded cheese (optional)
  
• chopped scallions (optional)
  
• fresh cilantro, rough chopped (optional)

1. In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
2. Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
3. Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
   
4. Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
5. Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
6. Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.

Note: Vegetable oil can be substituted for duck fat.