So real chili these days is sometimes called “Texas Chili,” where it likely originated, or a “Bowl of Red.” As you read on, you’ll see why I call this one a “Bowl of Irish Red.” (Photo By: Jack Hennessy)

“No prison food” were my sole instructions for this recipe. All killer, no filler, as some might say. The truth of the matter: authentic chili does NOT contain beans or tomatoes. Such ingredients were added along the dish’s evolution to stretch this spicy stew (hence the term “prison food”). What is chili—the real deal—at is core? Meat and chiles. Maybe an onion.

So real chili these days is sometimes called “Texas Chili,” where it likely originated, or a “Bowl of Red.” As you read on, you’ll see why I call this one a “Bowl of Irish Red.”

So while you will find many recipes for “authentic chili” on the internet, you will likely notice these recipes call for taking dried chiles and rehydrating then blending whole. Don’t do that. Yes, I’ve done that and it’s guaranteed to leave that unpleasant texture of chile skin in the paste. For the same reason we roast then sweat peppers and peel skin, you want to rehydrate your dried chiles then make a paste (not blend).

Lastly, a note on duck butter: This may likely be the only time I suggest removing skin from your waterfowl. Low and slow cooking methods like the one used here turns skin gelatin, thus ruining that texture, but more importantly we want to use any skin—either from breasts or legs or even duck butts—to make duck butter.

Duck butter is incredibly, incredibly easy to make. Holly Heyser has a YouTube video on it but the process is simple: Take duck skin, cut into bits, put in a skillet and cover with water—just enough water to cover skin. Crank up heat on burner and once boiling, turn to a low simmer. After about 15 minutes, contents will turn milky white. After about 45 minutes, the liquids will be clear and be sizzling like bacon grease. The skin will start to crisp (a great snack for kids after they’re cooled). Put a paper towel in your steel China cap strainer and put strainer above a glass bowl or cup. Add skillet contents to paper towel and watch liquid gold strain into container. Use this to cook in place of cooking oil. With any leftover duck butter, cool and cover and place in fridge. It’ll keep for several weeks.

Yield: 4 servings Prep time: 40 minutes  Cook time: 4 hours

Any questions or comments, please reach out on Instagram @WildGameJack

Lynn Burkhead, OSG Senior Digital Editor

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