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A cast iron skillet filled with goose leg chili sits on a wooden surface with slices of toasted garlic bread

Canada Goose Leg Chili

Jack Hennessy
Rich and spicy, this recipe takes full advantage of the tenderizing effects of low-and-slow cooking
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Prep Time 30 minutes
Cook Time 6 hours
Marinating Time 14 hours
Total Time 20 hours 30 minutes
Course Main Course, Side Dish
Cuisine American
Servings 4
Calories 990 kcal

Ingredients
  

Marinade

  • 12 oz crushed tomatoes
  • ½ cup beef stock
  • ¼ cup port wine
  • 2 cloves garlic freshly minced
  • 2 tbsp Sambal chili paste
  • 2 tbsp honey

Chili Mix

  • 1 medium yellow onion finely diced
  • Salted butter
  • 16 oz Enchilada sauce Las Palmas or similar, potentially more
  • 1 cup beef stock potentially more
  • 1 cup red or dark ale potentially more
  • 3 tbsp morello cherry preserves
  • ½ tsp paprika
  • ½ tsp granulated garlic
  • ½ tsp cumin
  • ½ tsp coriander
  • 1½ tbsp chili powder

Instructions
 

  • Create the marinade by combining all its ingredients in a medium saucepan and bringing it to a low simmer. Allow to simmer for half an hour, then let it cool. Put it in the fridge to get cold.
  • Lightly salt the goose legs on all sides. Once the marinade is cold, add the goose legs to the marinade. If you plan to use a sous vide, seal the marinade with legs in a bag and sous vide at 170 F for 14 hours. If not using a sous vide, marinate the legs overnight.
  • In a large skillet, heat on medium-low, add the finely minced onion and lightly salt it. Stir it until seared and caramelized, approximately 20-30 minutes. Add the enchilada sauce, beef stock, ale, morello cherry preserves, paprika, granulated garlic, cumin, coriander, and chili powder. Stir the ingredients and turn heat to low.
  • Add the goose legs to the skillet and cover. If the legs were sous-vide cooked ahead of time, this process won’t take as long (perhaps 1-2 hours). At the 1-hour mark, you may wish to cut meat off the bone into chunks and add back to the skillet for another hour. If the legs were not sous-vide cooked ahead of time, this process could take upwards of 6 hours or longer, during which you will likely need to add enchilada sauce, beef stock, and ale into the skillet to keep it from drying out.
  • Chili is done when goose-leg meat is tender.

Nutrition

Calories: 990kcalCarbohydrates: 30gProtein: 43gFat: 77gSaturated Fat: 22gPolyunsaturated Fat: 9gMonounsaturated Fat: 41gCholesterol: 181mgSodium: 1487mgPotassium: 1305mgFiber: 5gSugar: 17gVitamin A: 2095IUVitamin C: 24mgCalcium: 90mgIron: 9mg
Keyword chili, Goose, Soup
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