Duck Chili

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 lb duck fillets, cut into bite sized pieces
2 onions, chopped
2 carrots, chopped
2 celery branches, chopped
1 red bell pepper, chopped
1 long green chile, chopped
4 large garlic cloves, chopped
2 tbsp olive oil
1 tbsp crushed bird’s tongues chiles or crushed red pepper
2 tsp cumin
1 tbsp paprika
1 tbsp oregano
1 bay leaf
1 can each, kidney beans, chick peas, white beans
1 cup espresso
4 small squares dark chocolate, grated
1 large can of whole tomatoes


Saute the vegetables and duck in the olive oil for 10-15 minutes. Add the chiles, cumin, paprika, oregano and bay leaf and blend cooking for 3 minutes. Add the beans, espresso, chocolate and tomatoes, bring to a boil and simmer for 1 1/2 hours. Serve with warm flour tortillas.