Waterfowl hunters often have abundant goose breasts, and finding new ways to enjoy them is often part of the hunt. Turning breasts into ground meat opens the door to exploring new recipes and uses for any fowl.

A flavourful chili with the ground and cubed goose adds flavours and textures to the dish. Dark chocolate adds a layer of smoothness to the recipe, taking it to a new level. If you have never tried making chili with goose and chocolate, you have a new reason to go hunting this year.

This recipe works great with any waterfowl. Big Canada geese, specklebellies, snow, and Ross’ geese make tasty chili. A high cocoa-content dark chocolate is the best.

Ingredients:

• 1 lb goose breasts, cut into ½-inch cubes
• 1 lb ground goose
• 2 tbsp oil
• 1 large yellow onion, diced
• 2 tbsp Worcestershire sauce
• 3 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp ground coriander
• 1 tsp crushed red peppers
• 1 cup cremini mushrooms, sliced
• 1 15-oz can black beans, drained
• 1 15-oz can red kidney beans, drained
• 1 4 oz can diced green chilis
• 1 7-oz can chipotle peppers, chopped
• 1 34-oz can diced tomatoes
• 1 litre carton beef stock
• ¼ cup dark chocolate chips (about 2 ounces), melted
• 1 100 ml can tomato paste (add two if you like thick chili)

Directions:

1. Trim the whole goose breasts, cut them into cubes, and place them in a sealable bag. Add flour, seal the bag, and toss until all the meat is coated.
2. Heat the oil in a medium-high Dutch oven or large stockpot. Add the onion, ground and flour-coated cubed goose, Worcestershire sauce, chili powder, cumin, coriander, and red chili. Stir to combine the meat with spices while it browns.
3. Add the mushrooms, black and kidney beans, green chilis, smoked chipotle, diced tomatoes, and beef stock. Add the chocolate and stir it into the chili as it melts. Bring the mixture to a simmer, cover it with a lid, and reduce the heat to a low simmer. Allow the chili to simmer for an hour to blend flavors, thicken, and tenderize the cubed meat.
4. Add tomato paste to thicken the chili. Simmer with the lid removed until it is at the preferred consistency.