Smoky Barnyard Chili

"This rich and smoky chili has duck, pork and a chicken skin garnish, hence the name Barnyard Chili. The smoked Hatch Chile's, along with Black Box Pinot Noir, give a rich, depth of flavor to the dish. I always heard that beer pairs well with chili but after having Pinot Noir with it and in it, there is nothing better."

Prep Time

10 minutes

Cook Time

2 hours

Paired With

Main Protein



Bacon fat 1 tablespoon, 16 ounces, 3/4 cup, 1 ounce, 12 ounces, 4 cloves, minced, 3 tablespoons, 1 tablespoon, 1 teaspoon, 1 1/2 teaspoon, 1 tablespoon, 6 ounces, 1 cup, 3 ounces, 28 ounces, 2 14 ounce cans, rinsed, drained, 1 15 ounce can, 3/4 cup, 2 teaspoons, 1 1/2 cups, or more to taste, 4, chopped, 1 cup, 3/4 cup, chopped or torn, 1 1/2 cups, or to taste, 3/4 cup
ground pork
1 medium onion, diced
smoked Hatch Chili's
Ground duck
Chimayo red chili powder
Smoked paprika
Salt free Southwest Chipotle Seasoning
Black Box Pinot Noir
Ham/ Pork Stock( chicken or beef can be substituted)
Tomato paste
Crushed tomatoes
Red kidney beans
Southwestern black refried beans
Brown or white rice
Sea salt
Shredded Cheddar/ Monterey Jack Cheese
Green onions
Sour cream
Chicken skin chips
Pickled jalapenos


1. Heat bacon fat in stockpot or Dutch oven over medium heat. Add onions and smoked chiles and cook until softened. Add ground pork,duck and garlic. 

2. Cook until nearly browned, add chili powder, smoked paprika, cumin, coriander, Southwest Chipotle seasoning and salt. Deglaze pan with Black Box Pinot Noir. 

3. Stir stock, tomato paste, crushed tomatoes, and beans into pot. Bring to a boil, reduce to a simmer and cook 45 minutes. 

4. Add rice to pot, cover and cook another 30- 40 minutes. To serve chili garnish with cheese, green onion, sour cream, cilantro, pickled jalapenos and chicken skin chips, if desired.