Duck Chilli (could easily be beef)

So I have been making up recipes to use up the duck meat that my husband has brought home from hunting.  This one came out great and could easily be turned into something for steak, ground beef or goose.  Enjoy this chunky, medium spicy chilli.

Duck Chilli

6 duck breasts (approximately)
Milk (enough to cover all the duck breasts completely)
4 Tbsp butter
6 celery stalks
half red bell pepper
1 whole green bell pepper
1 sweet yellow onion
1 can red kidney beans (and the liquid it comes in)
1 can white navy beans (and the liquid it comes in)
1/2 C green chiles
1 1/2 tsp cayenne pepper
1 tsp cumin
1 1./2 tsp smoked paprika (sorry forgot to tell you this the first time)
1 Tbsp minced garlic

1 large can crushed tomatoes (I use Contadina)

1 bottle beer (I used 90 Shilling)
Clean the duck breasts and place the in a container.  Fill the container with milk until the duck breasts (or goose) are completely covered.  Leave the meat in the milk in the refrigerator for at least 2 hrs.  I kept them in the milk for over 4 hours.

Chop all the veggies and toss in a frying pan with a few tablespoons of butter on Medium heat until the onions are clear.

Toss the beans in the crockpot along with the green chiles.  Add the veggies you just cooked on top of those beans.  Now toss the garlic and a lil more butter and the spices in the frying pan and cook for a few minutes then toss that on top of the beans and veggies.  Add the can of crushed tomatoes at this time too.

Now turn the heat up a little on the frying pan and rinse the meat off.  Now brown up the meat.  If using duck make sure to cook it pretty rare.  Once you have browned the meat, cut it up into small bits almost like ground beef.  Toss the chopped meat in the mix and top it with the bottle of beer.  Mix it all up and cook on low for about 6 hrs or more.   Top it with sour cream and sharp cheddar cheese.