BulldogBill357 found the recipe in the 2013 January/Feburary edition of the “Ducks Unlimited” Magazine!! They called it Chili Colorado! We made our own changes to the recipe to make it work on our campfire!! Check it out!!
Many Thanks to Scott Leysath – Author
Ingredients:
6-8 New Mexico dried chilies washed and stems removed (We did not find these.. Used serrano chili pepper. Not as hot as the habanero, But hotter that a Jalapeno)
2 Tablespoons vegtable oil
4 cups skinless Duck or Goose cut into 1 inch cubes.. ( we used 2 cups of each)
1 large onion chopped
2 Ahaheim peppers chopped
6 colves of garlic finely minced
28 oz diced tomatos
2 teaspoon of dried oregano leaves
1 teaspoon cinnamon
2 cups of beef broth
Salt and pepper to taste
Optional hot sauce!!