Black Canyon Chili

By: Regina Onorato

Servings: Approx. 8

3-3.5 lb. chuck roast, cubed small
4 large shallots, sliced
5 cloves of garlic, minced
1.5-2 cups duck stock
2 large cans of whole peeled tomatoes
4-5 tbsp. Black Canyon Chili Powder (chiles, cocoa powder, garlic, toasted onion, cinnamon, oregano)
Salt to taste

Instructions: 1. Sauté the shallots until brown
2. Add the chuck
3. When the meat has browned add the garlic and stock
4. Allow the stock to come to a simmer and add the tomatoes and chili powder
5. Simmer for 1-2 hours, or until the meat is soft

Best served over homemade yam fries fried in rendered duck fat

Categories: Chili Contest


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