Specklebelly Goose Breast Chili

Enjoy your delicious specklebelly goose breast chili! It’s a hearty and flavorful dish perfect for warming up on a frosty day.


  • 2 specklebelly goose breasts, skinless and boneless, cut into bite-sized pieces
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño pepper, minced (adjust to your preferred spice level)
  • 2 cans (14 oz each) diced tomatoes
  • 1 can (14 oz) kidney beans, drained and rinsed
  • 1 can (14 oz) black beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, chopped fresh cilantro


  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
  • Add the chopped onion and cook until it becomes translucent, about 3-5 minutes.
  • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Add the specklebelly goose breast pieces to the pot and cook, stirring occasionally, until they are browned on all sides.

NOTE: Fowl should be cooked to an internal temperature of 130°.

  • Stir in the chopped red and green bell peppers and diced jalapeño pepper. Cook for a few minutes until they begin to soften.
  • Add the diced tomatoes, kidney beans, and black beans to the pot. Stir to combine.
  • Season the chili with chili powder, ground cumin, paprika, dried oregano, salt, and pepper. Adjust the seasonings to your taste.
  • Reduce the heat to low, cover the pot, and let the chili simmer for at least 30 minutes to allow the flavors to meld. You can simmer it longer for even better flavor.
  • Serve the specklebelly goose breast chili hot, garnished with your choice of toppings like shredded cheddar cheese, sour cream, chopped green onions, or fresh cilantro.