Fine Dining Caviar Chili

  • Yield: <p>8-12</p> servings


1pound black lentils, dry
1pound country ham, soaked & diced
14ounces duck cooked, deboned & chopped
28ounces white hominy, drained
15ounces diced tomatoes
1/2cup colorful bell peppers, chopped
1/2can chipotle in adobo sauce, chopped**small can**
11 1/2ounces tomato & chili cocktail (or tomato juice
1/2bunch cilantro stems chopped
2cans green chiles, diced**small cans**
1large onion, chopped
3tablespoons roasted garlic, chopped
1 1/2tablespoons cumin
1 1/2tablespoons chili powder
1tablespoon oregano, dried
1cup champagne, dry
6cups water
1teaspoon sea salt and pepper to taste
2medium avocado chopped
1small red onion, chopped
2medium roma tomato, chopped
1/2bunch cilantro, chopped
6-8ounces sour cream
4-6ounces queso fresco
6-8ounces tortillo chips


  1. Add all the ingredients to a 6 quart slow cooker. Cook on low for 6-7 hours or until lentil are tender
  2. Garnish and enjoy