When it comes to chili, I prefer the slow-cooking method, which creates spoon-tender morsels that will appeal to even those folks who claim that wild game is just not for them. Make sure that there is enough liquid to cover the meat, reduce the temperature to low, cover, and keep cooking. Eventually, after several hours, the waterfowl will be pot roast tender.

1 cup uncooked diced bacon

6 cups duck and goose meat, trimmed and cut into 1- to 2-inch pieces

Salt and pepper

1/4 cup vegetable oil

3 cups roughly chopped onion

6 cloves garlic, minced

2 cups roughly chopped bell peppers

Three 14.5-ounce cans diced tomatoes

Two 15-ounce cans tomato sauce

1/4 cup chili powder

1 teaspoon ground cumin

1 tablespoon sugar

1/2 teaspoon paprika

Two 16-ounce cans cooked black beans

Hot sauce

3 tablespoons freshly squeezed lime juice

1/2 cup chopped fresh cilantro leaves

Sliced avocado

In a large stockpot or Dutch oven, brown the bacon over medium heat. Add the waterfowl meat and cook, stirring often, until evenly browned. While browning, season with salt and pepper. Once browned, add vegetable oil, onions, garlic and bell peppers. Cook until onions are translucent. Add diced tomatoes, tomato sauce, chili powder, cumin, sugar and paprika. Reduce heat to low, cover, and simmer for 2 to 3 hours or until meat is tender. If necessary, add additional diced tomatoes or some chicken broth so that the liquid covers the meat while simmering.

Add black beans and hot sauce to taste. Once the beans are hot, add the lime juice and most of the cilantro leaves and adjust seasonings to taste. To serve, ladle the chili into bowls and top with avocado and more fresh cilantro leaves.

Preparation time: 20–30 minutes

Cooking time: 3-4 hours

Makes: approximately 1 gallon or 12 large servings

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