Goose Chili with Black Beans

Experience canada goose at its finest with this bold and spicy recipe. The key is slow-cooked perfection, which ensures rich, complex flavors that develop over time every time you make it.

Southwestern comfort meets waterfowl game

Regional Fusion This hearty chili combines Southwestern spice traditions with rich goose meat, creating a warming dish perfect for cold weather hunting camp meals.

Ingredients (Serves 10-12)

• 3 lbs ground Canada goose
• 1 lb ground pork (for fat content)
• 2 large onions, diced
• 6 cloves garlic, minced
• 3 tbsp chili powder
• 2 tbsp ground cumin
• 1 tbsp smoked paprika
• 2 tsp oregano
• 1 tsp chipotle powder
• 2 cans diced tomatoes
• 2 cans black beans, drained
• 2 cups beef stock
• 2 squares dark chocolate
• 2 tbsp masa harina

Method

1. Meat Browning: Brown the ground goose in batches over high heat. Crowding the pan steams the goose instead of browning it.

2. Aromatics: Sauté the onions and garlic with your chili spices until everything is fragrant and the onions are soft, about 5-7 minutes.

3. Building: Add crushed tomatoes, drained black beans, and rich stock. Stir everything together.

4. Long Simmer: Let the chili simmer for 2 to 3 hours. The flavors need time to marry and deepen.

5. Finishing: Stir in a square of dark chocolate and a tbsp of masa. These add body and complexity.

6. Adjustment: Taste carefully and adjust the seasonings. Chili is personal - make it your own.