This truly is a super bowl that is not only a sight to behold, but layered with flavors that will tantalize your tastebuds! My Duck Chili brings on a spicy heat only to be tamed by the creamy, bite of crumbled blue cheese which also happens to be the secret ingredient in my Blue Cheese Cornbread. Adding sweet and spicy textures to this trifle are Candied Jalapenos and Caramelized Spicy Corn. Time to get your game on!
In a large pot over medium-high, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and 1 tablespoon of cumin.
Cook meat until just slightly browned; stirring occasionally to break into small pieces. Remove duck from pot and set aside.
Return pot to medium-high heat and add remaining 1 tablespoon duck fat. Add onion, garlic, jalapenos, and red peppers to pot and saute for 3 minutes; stirring so garlic doesn’t burn.
Stir in chili powder, oregano, salt and 2 tablespoons cumin. Saute 2 minutes; stirring frequently.
Add beer and chicken stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Stir in tomatoes and cooked duck meat; bring to a boil. Reduce heat and simmer, covered for 1 hour. Remove lid and simmer for another hour.
NOTE: This recipe makes 8 cups. The chili can be made ahead of time and refrigerated or frozen until ready to use.
Blue Cheese Cornbread
Preheat oven to 425′. Line an 8 inch baking pan with parchment paper and spray with cooking spray.
In a large mixing bowl: Blend together flour, polenta, baking powder, salt, and sugar until well mixed. Stir in beaten egg, milk and warm duck fat; stir just until blended. Fold in blue cheese crumbles. Pour into parchment lined pan.
Bake in preheated oven until golden, about 15-20 minutes.
Cool in pan.
NOTE: This can be made ahead and frozen or refrigerated until ready to use.
At assembly time bring to room temperature and cut into 1 inch cubes.
Caramelized Spicy Corn
In a large frying pan, heat duck fat over medium-high heat. Add corn, chili powder and cumin. Cook over medium-high heat about 5 minutes, stirring occasionally until corn begins to brown.
Remove from heat and transfer caramelized corn to a small bowl until assembly time.
NOTE: This can be made ahead of time and refrigerated until ready to use.
Slice jalapenos into 1/8 inch thick slices, removing seeds. Spray a large frying pan with cooking spray and heat to medium-high. Add sliced jalapenos and sugar. Cook and stir for 2 minutes, just until sugar is melted. NOTE: You want the jalapenos to still be crisp.
Remove jalapenos from pan and set aside until assembly time.
In a 8 inch round, 5 inch deep trifle bowl layer:
1. Half of the cubed Blue Cheese Cornbread
2. 2 cups warmed Duck Chili
3. 1/4 cup blue cheese crumbles
4. Caramelized Spicy Corn
5. Candied Jalapenos NOTE: reserve a few for garnishing the top
6. Remaining cubed Blue Cheese Cornbread
7. 2 cups warmed Duck Chili
8. 1/4 cup blue cheese crumbles
9. top with reserved Candied Jalapenos
10. serve with remaining blue cheese crumbles on the side