Season duck all over with salt and pepper.

Heat oil in a large pot over medium high heat.

Working in two batches, add duck and cook, turning occasionally, until golden brown on all sides, 4 to 5 minutes per batch.

Transfer duck to a large plate as done and carefully discard excess fat, leaving only about 1 tablespoon in the pot.

Reduce heat to medium.

Add green bell peppers, Poblano or Anaheim peppers (if using), red bell peppers, and onions and cook, scraping up any browned bits on the bottom of the pot, until softened, about 5 minutes.

Add jalapeño and cook, stirring occasionally, for 2 to 3 minutes.

Add garlic, cook for 1 minute, then add ancho chile powder, oregano, cumin, coriander, and salt and pepper.

Cook, stirring constantly, for 1 minute more.

Stir in wine, simmer until reduced, about 5 minutes, then return duck to the pot.

Stir in adobo, Worcestershire, sugar, tomatoes and bay leaf.

Increase heat and bring just to a boil.

Season with salt and pepper, then reduce heat to low and simmer, covered, for about 30 minutes.

Add beans and cook until heated through, about 5 minutes more.

Spoon chili into bowls and garnish with green onions and cilantro.

Recipe Variation: To add a smoky flavor, roast the Poblano or Anaheim pepper before adding it. Using tongs, hold the pepper over a gas flame, rotating occasionally, until charred all over, about 5 minutes. Transfer pepper to an airtight container and set aside to let "sweat" for about 5 minutes. Using plastic gloves to protect your fingers, rub off and discard the skin. Open the pepper and remove and discard the stem, veins, and seeds. Chop and add pepper to pot as recipe instructs.