Thursday, November 19, 2009
You- stop multiplying!
So, Dan's family was coming to visit for lunch. Chili is an easy to make ahead dish. I wanted to use a mixture of ground pork and goat (yes, you read that right- goat. Chestnut Farms just added it to the monthly meat share). I found a tasty looking goat recipe that said it serves 4-6 people. I needed to feed 8 people. Granted, 2 of them were children, but still- I did what I think anyone would do. I doubled the recipe. Whoever wrote that recipe was way off though, because I am pretty sure I could have fed a football team with the amount of chili we ended up with.
Good thing Dan was around to help, because things got messy. I didn't realize just how much chili we were talking until we started cooking. Um, how are we going to fit meat, beans, tomatoes, etc into this pan when we can barely stir the onions?
Long story short, we ended up splitting it into two batches. But, the pans weren't the same size so we ended up with roughly 1/3 in one pan and 2/3 in the other. So between multiplying the ingredients by 2 and then dividing into thirds... well, it got confusing. Especially since each batch required a pan and a pot at different (but overlapping) times.
We used this recipe for "Sante Fe Goat Chili" from here, but doubled it and used a combo of goat and pork.
1 lb of grassfed ground goat (goat-burger), thawed
1 medium sweet onion, chopped or 2 tablespoons of dried onion flakes
1 large green bell pepper, chopped
1 can of stewed tomatoes, undrained
1 8-oz can of tomato sauce
Approximately 1 cup of water (skipped this, no room left in pot, didn't miss it)
1 16-oz can of blackbeans
1 16-oz can of red kidney beans
1 cup of frozen whole kernel corn (skipped this)
2 cloves of garlic, minced
1 tablespoon of chili powder, depending on taste
1 tablespoon of ground cumin
1 teaspoon of chopped fresh or dry cilantro (skipped this because Dan did the grocery shopping and came home with parsley)
1/2 teaspoon of sea salt
1/2 teaspoon of ground black pepper
1/8 teaspoon of ground red cayenne pepper
1 tablespoon of olive oil
1. In a medium skillet, heat 1 tablespoon of olive oil over medium to high heat. Add the onion, bell pepper, lower the heat, and sauté for about 10 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Dump sautéed` peppers and onions into a large stew pot.
2. In stew pot with vegetables add stewed tomatoes, tomato sauce, water, kidney beans, and blackbeans. Start to simmer on low heat.
3. Grassfed goat-burger is very lean so some additional oil in the skillet may be needed to prevent sticking. Place the goat-burger in the skillet used to sauté vegetables. Start to brown while mixing in the garlic, chili powder, cumin, cilantro, salt, pepper, and cayenne pepper.
4. Once well browned, add meat mixture to stew pot mixture. If mixture seems to be a little too thick (Consistency should be that of a thick soup.) additional tomato sauce may need to be added to prevent sticking. Bring soup to a simmer and simmer for 1 hour, stirring occasionally. If a hotter taste is desired, adjust with pepper, chili powder, and/or Tabasco Sauce while simmering.
We made this the night before, left it in the fridge overnight, then dumped into the crockpot to warm up for a few hours. Served it with GF cornbread.