Waterfowl chili

I adapted a recipe that my mother copied off a TV show for me some 25 years ago. A traditional chili contained no beans, it was a blend of spices on meat; therefore this is heavy on meat and spice. It makes a very flavourful chili, it is not a burn your mouth chili, you get a burn in the throat and if you get juice on your lips, you feel it. We will/may get the sweats while eating; but the taste will have you going for spoon after spoon.

Sante Fe Chili - Waterfowl edition

5 lbs cubed 1/2" pieces waterfowl - I used 3 lbs combo Canada Geese and Snow Geese (original 5 lbs grd chuck)
3 Medium Onion chopped (original 1 large Spanish Onion)
3 Large Clove Garlic (original a whole head; but 25 years ago heads were smaller)
3 Bay leaves
3 Celery Stalks sliced
1 Sweet Red Pepper chopped
1 Sweet Green Pepper chopped
2 TBSP Smoked Paprika
1 TBSP Black Pepper
1 TBSP Salt
1 TBSP ground Cumin
2 TBSP Chili Pepper (I used 1 of Grd Adobe Chili and 1 Spanish Chili)
2 TBSP Crushed Chili Peppers
2 TBSP Dried Oregano
2 TBSP Sugar

Beef Stock
28 oz can crushed tomatoes
19-28 oz can Red Kidney beans

Over a high heat brown the meat in small batches, set aside when browned. If you do too large a batch there will be a lot of fluid, if this happens the meat can become tough. Small batches, high heat, little fluid, browned quickly, should be tender, melt in the mouth.

Saute onion over med-high heat until slightly translucent, add crushed garlic, saute a minute or two. Reduce to a simmer, add the meat and all the spices. This is were you have to use judgement, the waterfowl has no fat, so we need liquid, not enough to pool, just enough to moisten. Cover and allow to simmer 1 1/2 hrs to 2 hrs, stirring and adding liquid as necessary.

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Add the tomatoes and allow to stew/simmer for 1/2 hr.

Add the peppers and allow to simmer for 1/2 hr until the peppers are almost cook thru.

Add the Kidney beans and heat thru.

Serve with crusty bread.

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The chili should not be swimming in fluid, truly just enough to moisten.