Nigerian Pepper Soup

http://www.congocookbook.com/soup_and_stew_recipes/pepper_soup.html
Pepper Soup or Peppersoup—which is especially popular in the English-speaking countries of Western Africa: Ghana, Liberia, Sierra Leone, and Nigeria—doesn't have any more pepper than many other African soups. It is usually made with goat meat, but can also be made with beef, chicken, or mutton. There are many ways this soup can be seasoned. One Nigerian company makes "Peppersoup cubes" (for "easy, tasty, convenient peppersoup in double quick time"), which may be available in import grocery stores.

What you need
two pounds goat meat, lamb or mutton (beef for stew can also be used); cut into bite-sized pieces
one or two onions, quartered
two or three hot chile peppers, cleaned and chopped
peppersoup seasoning (see below)
four cups meat broth or stock
two tablespoons ground dried shrimp
one small bunch fresh mint leaves, chopped
one tablespoon fresh or dried utazi leaves (or bitterleaf) (see below)
salt and black pepper to taste
What you do
In a deep pot or dutch oven, combine meat, onions, chile peppers, and a cup of water. Bring to a boil and cook until meat is done, twenty to thirty minutes, adding water as necessary to keep pot from becoming dry.
Add peppersoup seasoning and the broth or stock (or water) and simmer over low heat for ten to twenty minutes.
Add the dried shrimp, mint leaves, and utazi leaves. Season with salt and pepper. Simmer until soup is to be served.
Packaged peppersoup seasoning mix, usually imported from Nigeria, may be found in African grocery stores. The traditional spices used in pepper soup are little known outside of Africa.
Jessica B. Harris and others report that expatriate Nigerians make a substitute peppersoup seasoning mix from allspice, anise pepper, anise seeds, cloves, coriander seeds, cumin seeds, dried ginger, fennel seeds, and tamarind pulp.
Some cooks also use thyme, Maggi® cubes, curry powder, cayenne pepper or red pepper, and tomato paste.
Utazi leaves and bitterleaf may also be found in African grocery stores. If they cannot be obtained, any bitter green can be substituted.

Venison Tacos Al Pastor w/ Oranges & Olives

• Entree •
3 ancho chiles, stemmed, seeded, cut into pieces
5 garlic cloves
1 teaspoon oregano leaves, dried
1 teaspoon salt
2 tablespoons olive oil
1 cup orange juice
Juice of 1 lime
2 pounds Texas venison loin roast, boneless and cut into ½-inch slices
Corn tortillas
Place everything except the meat in a blender, and blend until the anchos are roughly chopped. Place the meat in a large zipper bag and pour in the marinade. Make sure the meat is coated evenly. Marinate overnight in the refrigerator or for two hours at room temperature.
Roast in the oven for one hour at 350oF. When the meat is cool enough to handle cut it into tiny cubes.
Serve in warm corn tortillas with the oranges and olives.

Yields about a dozen tacos

For the Oranges and Olives
3 Texas oranges
1―2.25 can sliced black olives
½ cup sliced green olives
1/4 cup olive oil
3 garlic cloves, minced
1 teaspoon chile powder
1 teaspoon cumin
½ teaspoon chipotle powder
1 teaspoon salt
½ teaspoon sugar
Handful of chopped cilantro

Peel the oranges, and with a serrated knife cut the segments out of the membranes. Put the orange segments in a bowl along with the olives.
Whisked together the oil, garlic, chile powder, cumin, chipotle, salt, and sugar. Pour over the oranges and olives, add the cilantro and lightly toss. Refrigerate until needed.


Recipe created by Chef Michael H. Flores •
©2009 Mis En Place, LLC
210.545.CHEF (2433) • www.cookwithmichael.com

Jamaican Lamb/Goat

Ingredients:

• 2 ¼ lbs of lamb loin
• 2 onions, chopped
• 3 chilies, chopped
• ½ cup of parsley, chopped
• 2 shallots, chopped
• 3 scallion, chopped
• ¼ cup of ginger, grated
• salt and pepper
• ¼ tsp of clove
• ¼ tsp of nutmeg
• ¼ cup of lime juice
• 3 tbsp of olive oil
• 1 tsp of all spice
• 2 tbsp of brown sugar
• 3 tbsp of soy sauce
• 1 tbsp of water

Directions:

1. Tenderize the lamb loin.
2. Add the remaining ingredients to a blender and mix them well.
3. Pour them onto the loin and massage them into it.
4. Allow the loin to marinate for 6 hours.
5. Bake the lamb on a low heat, 350-degrees, for 2 hours or until it is well cooked.

Serves: 5-6 persons

Spit roast goat

If you can't get your goat for this fabulous recipe from Mike Robinson then go for lamb as a lip-smacking stand-in!
Ingredients
 1 large boned leg of goat (or substitute lamb)
 2 tsp cumin seeds, lightly toasted
 1 tsp coriander, lightly toasted
 2 tsp chilli powder
 3 clove garlic, thinly chopped
 1 tbsp dark soy sauce
 2 tbsp acacia honey
 3 tbsp olive oil
 black pepper

1. Using a sharp knife, make several deep incisions in the meat.

2. Make the marinade by mixing together the spices, garlic, soy and honey in a bow. Add the olive oil and season with salt and freshly ground black pepper. Marinade the meat for up to 24 hours.

3. Barbecue the meat for 1-2 hours, until cooked to your liking.

Smoky Bowl O` Reda with Limed Sour Cream

This recipe calls for beef stew meat, but I think goat stew meat or lamb makes this dish something to remember!
Serves 4 to 6
4 tablespoons canola oil, divided
3 pounds lean beef stew meat, cut into l/2-inch cubes
Salt and freshly ground block pepper, to taste
3 cloves garlic, peeled and minced
1 tablespoon cumin seeds, toasted, ground
1 tablespoon dried oregano
2 tablespoons cayenne pepper
1 tablespoon Tabasco
1 tablespoon minced chipotle in adobo
1 tablespoon kosher salt
1/2 cup tequila
1 (16-ounce) can Lone Star or other cheap beer
4 cups water or Beef Stock low-sodium if using canned
2 tablespoons maso harina
1/2 cup water

1. Heat 2 tablespoons of the oil in a 5-quart Dutch oven over medium-high
heat. Pat the beef dry with paper towels and season with salt and pepper.
Add 1/3 of the beef and cook for 3 to 5 minute or until evenly browned,
stirring frequently. Remove the pieces from the pan when they are browned.
Repeat with the remaining batch of beef, adding additional oil if needed,
until all the beef is browned, taking care not to overcrowd the pan.

2. Return all the meat to the pan. Add the garlic, cumin, and oregano; cook,
2 minutes, continuing to stir. Add cayenne, Tabasco, chipotle, salt,
tequila, beer, and water or stock, and bring to a boil.

3. Reduce heat to low and simmer 1 to 11/2 hours, stirring occasionally to
keep the mixture from burning, until meat is tender. Add more water if
needed.

4. When the meat is tender, mix together the maso harina and 1/2 cup water
in a bowl; stir into the chili. Simmer for 30 more minutes, until the meat
is melting into the sauce. Serve with soda crackers and grated Cheddar
cheese, Limed Sour Cream (page 22), and onions or beans on the side.

Limed Sour Cream
Makes about 1/2 cup
1/2 cup sour cream
Juice of 1 lime (about 2 tablespoons)
1/2 teaspoon cumin seeds, toasted and ground
1 dried chipotle pepper, rehydrate and minced (or squeezed of extra liquid
if canned)
Salt and freshly cracked black pepper, to taste

Combine all the ingredients in a small mixing bowl and stir thoroughly. Will
keep for about 1 week refrigerated in an airtight container.

The Fearless Chef

Tex Mex Pot Roast and Beef Tortilla Soup

This recipe calls for a Chuck Pot Roast...BUT... this recipe is perfect for a goat/shoulder roast..slow cook with lots of moisture.

Ingredients

2 medium carrots, sliced
1 green bell pepper, seeded and chopped
1 medium onion, sliced
2 cloves garlic, minced
2 tbsp quick-cooking tapioca
1 (2-1/2 pound) chuck pot roast
1 (1.25 ounce) pkg Hy-Vee taco seasoning mix
1 (14.5 ounce) can Mexican-style stewed tomatoes, undrained
1 (16 ounce) jar Hy-Vee mild thick and chunky salsa
Preparation
In a 3-1/2 or 4-quart slow cooker combine carrots, bell pepper, onion and garlic. Sprinkle tapioca over top. Rub roast with taco seasoning mix; place on top of vegetables.
Combine tomatoes and salsa and pour over roast in cooker. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.
Remove roast from cooker. Reserve one-third of beef.* Slice remaining beef and return to cooker. Serve beef and vegetables with a slotted spoon. Reserve remaining liquid.*
*Note: Shred beef or cut into chunks; place in a container. Transfer remaining liquid to another container. Cover and store in the refrigerator for up to 3 days. Use in Beef Tortilla Soup.
Source: Hy-Vee Seasons Back to School 2010.
Yield Serves 4 + reserves.

Beef Tortilla Soup
Ingredients
Reserved beef and liquid from the Tex-Mex Pot Roast
1 (14.5 ounce) can Hy-Vee diced tomatoes with green chile peppers, undrained
1 (14.5 ounce) can Hy-Vee stewed tomatoes, undrained
1 (15 ounce) can Hy-Vee pinto beans, drained and rinsed
1 cup Hy-Vee frozen whole kernel corn
Hy-Vee tortilla chips, for serving
Preparation
Combine reserved beef and liquid, diced tomatoes, stewed tomatoes, pinto beans and corn in a large saucepan over medium-high heat.
Bring to boiling; reduce heat to medium-low. Cover and simmer for 20 minutes. Serve soup topped with tortilla chips.
For lunches to go: Transfer soup to individual insulated containers and tortilla chips to airtight containers.
Source: Hy-Vee Seasons Back to School 2010.

Slow-cooked shoulder of goat with tabouleh

Serves 4
Shoulder of goat:
1 boned shoulder of goat (or rolled shoulder roast)
2 bunches of thyme
10 peppercorns
2 bay leaves
2 dl red wine
4 dl stock

Tabouleh:
6 bunches of parsley
1 bunch of mint
1 bunch of spring onions
10 tomatoes
1 lemon
150 grams of finely ground bulghur
2 spoons of olive oil
salt and pepper

Bone the shoulder, roll it and tie it with string. Brown the meat on all sides Add the thyme, peppercorns, bay leaves and red wine and boil the sauce down to a minimum and then add the stock. Transfer the meat to an ovenproof dish with a lid and pour the sauce in. Put the lid on and cook the dish in the oven for a couple of hours at 160°C.

Meanwhile, finely chop the parsley, mint and spring onions. Cut the tomatoes into small squares and save the juice from the tomatoes. Put the bulghur into a bowl and add the tomato juice with the lemon juice to it. Let it rest for about 10 minutes. Then add the rest of the ingredients. Season with salt and pepper.

Wassim Hallal, chef

Hibachi-Grilled Goat with Spicy Seasonings

This Mongolian grill recipe is a lot of fun to serve a small party. The original version calls for the grilled goat to be dipped in a beaten egg before dipping in the spicy seasonings, but because of the danger of salmonella, I have eliminated that step. Using individual sets of tongs or forks, the guests grill their own goat on the hibachi placed in the center of the picnic table. The goat meat should be half-frozen before slicing so that you can slice it as thinly as possible.

6 cloves garlic, crushed
6 green onions, white part only, minced
1/3 cup soy sauce
1/4 cup smooth peanut butter
1/3 cup tablespoon blackberry jam
3 teaspoons sesame oil
2 tablespoons Chinese chile sauce (or more to taste)
1 ½ pounds goat meat (or substitute lamb), sliced as thinly as possible

Prepare a fire in the hibachi using natural wood charcoal chunks.

In a bowl, combine all ingredients except for the goat meat and mix will. Divide into 6 small individual serving bowls. Guests grill their own goat meat for a minute or so and quickly dip it into the seasonings, then eat it from the tongs or forks.

Yield: 6 servings

Heat Scale: Medium

Chevon Rendang

Ingredients

1.2kg chevon forequarter, diced
2 onions, sliced
2 tbsp peanut oil
30g tamarind pulp
100ml boiling water

Spice Paste

3cm ginger, peeled and sliced
3 fresh galangal slices, finely chopped
3 lemongrass stalks, chopped
4 red chillies, seeded
3 tsp coriander seeds
3 tsp cumin seeds
3 cloves garlic
4 tbsp shredded dried coconut
1 cinnamon stick
2 cardamom pods
3 star anise
425ml coconut milk
Salt
Kaffir lime leaves

Method

Soak the tamarind in the boiling water for 15 mins. Pour through a fine sieve,
discard the pulp and set the liquid aside. To make the spice paste, dry fry the
coriander and cumin seeds over medium heat until fragrant. Place in a spice
grinder when cool, and grind to a powder. Place in a food processor along with
the ginger, galangal, lemongrass, chillies, garlic and a little water if necessary to
blend to a smooth paste. Toast the coconut in a frying pan until golden brown.
When cool, place in a spice grinder and grind as finely as possible.
Heat the oil in a large saucepan and cook the onions until soft. Add the spice
paste and fry for 5 minutes. Add the meat and stir. Continue to add the
remaining ingredients, all except for the lime leaves. Bring to the boil and then
gently simmer, uncovered until the goat is tender, approximately 11/2 hours.
Slice the kaffir lime leaves and add to the saucepan with the salt in the final half
hour. Serve with rice, sambals and prawn crisps.
Serves 6

AFRICAN GOAT STEW

Africa, West: Nigerian
This recipe is important to my family because it makes us feel closer to our culture, even though we are all American born. At our church there are a couple of Nigerians and we were invited o go to a party at their house. There we tasted this delicious stew and we automatically fell in love with it. And the family graciously gave us the recipe. My family, usually, prepares it when we all just want to sit down to something warm and nice, no special occasion really.

Ingredients
. 1 1/2 lb of goat (best when market fresh)
. 2 large onions
. 2 carrots
. 1 clove of garlic
. 3 tbs of butter
. 1/2 bay leaf
. 1/8 tsp of cloves
. 1/8 of ginger
. 1 dash of cayenne
. salt and white pepper
. 1 tb freshly squeezed lemon juice (may use vinegar as substitute)
. 2 cups of beef stock
. 1 tb of peanut butter
. 2 tbs of flour Preparation

Peel and dice the onions, and slice the carrots.

Finely dice the meat and crush the grarlic.

Heat up the peanut butter to medium heat and saute the meat and vegetables for a few minutes ( till onions are translucent).

Then add tomato puree, spices, lemon juice, and the stock.

Bring to a boil, reduce heat, cover and let it simmer until meat is tender to your liking.

After that, mix peanut butter and flour and stir it into the stew.

Let the stew simmer for a few more minutes and check for seasoning.

Goat Meat Tacos

Adapted from Alexandro Garcia; Blue Agave Club, Pleasanton, CA
While on a research trip to San Miguel de Allende, Mexico, food editor Ian Knauer met restaurateur and fellow traveling cook Alexandro Garcia, who made a special point of sharing his family's recipe for goat. This dish combines the subtle perfume of bay leaves and cloves with the depth and spice of dried chiles. It's a combination so compelling we found ourselves going back for more even after we were full.

Active time: 45 min Start to finish: 5 hr

Servings: Makes 8 servings

Ingredients
3 dried guajillo or New Mexico chiles, wiped clean
2 dried ancho chiles, wiped clean
1 pound tomatoes
3 1/2 to 4 pound bone-in goat such as shoulder, neck, or leg
3 garlic cloves
1 1/2 teaspoon dried oregano
1 teaspoon distilled white vinegar
1/2 teaspoon cumin seeds
5 whole black peppercorns
3 whole cloves
2 Turkish bay leaves or 1 California
16 to 24 corn tortillas

Accompaniments: sliced radishes; crumbled queso fresco; salsa verde; thinly sliced romaine or iceberg lettuce; chopped cilantro; chopped white onion; lime wedges

Preparation
Slit chiles lengthwise, then stem and seed (leave veins for heat). Heat a dry large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opened flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.

Transfer chiles to a bowl and soak in hot water until softened, 20 to 30 minutes.

Cut a shallow X in bottom of each tomato and blanch in simmering water 20 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel tomatoes. Coarsely chop, reserving juice.

Preheat oven to 350°F with rack in middle.

Cut goat at joints to separate into pieces and put in a 3-qt shallow baking dish. Sprinkle all over with 1 1/2 teaspoon salt.

Drain chiles, discarding soaking water, and pur´ in a blender with tomatoes and reserved juice, 3/4 teaspoon salt, and remaining ingredients except tortillas until very smooth, about 1 minute.

Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 3 to 1/2 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.

Preheat oven to 350°F.

Coarsely shred meat, discarding bones, then mix into braising liquid in dish. Return to oven and cook, covered, until sauce is simmering, about 30 minutes more.

Fifteen minutes before goat is done, make 2 stacks of tortillas and wrap each stack in foil, then heat in oven on rack alongside baking dish. Serve goat with warm tortillas and accompaniments.

Cooks' note: Goat can be made 3 days ahead and chilled.

Goat Chili with Eye of the Goat Beans

Recipe by Laurence Jossel

Spiced with árbol and guajillo chiles, this mellow, satisfying chilicontains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidneybeans instead of the heirloom kind.

Pairing Suggestion Beer is a classic accompaniment to chili, partly because its light bitterness and cold temperature work so well with rich foods. Two good choices for Jossel's meaty goat chili are both crisp lagers: Samuel Adams' caramel-accented Octoberfest and the lightly hoppy Brooklyn Brewery Brooklyn Lager.
 ACTIVE: 1 HR
TOTAL TIME: 3 HRS 30 MIN PLUS OVERNIGHT MARINATING AND 4 HR SOAKING
SERVINGS: 8
HEALTHY
MAKE-AHEAD
INGREDIENTS
3 dried árbol chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
1 ancho chile, stemmed and seeded
1 1/2 cups boiling water
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 garlic clove, chopped
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Kosher salt
 2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
 2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 cup dark Mexican beer, such as Negra Modelo
2 cups chicken stock or low-sodium broth
 Freshly ground pepper
 Sour cream, cilantro sprigs and lime wedges, for serving

DIRECTIONS
1.. In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes. Drain the chiles, reserving 1/3 cup of the soaking liquid. Coarsely chop the chiles.
2.. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight.
3.. In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
4.. Preheat the oven to 375°. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned goat to the plate with the bacon.
5.. Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the goat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
6.. Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.

MAKE AHEAD
The chili can be refrigerated for up to 3 days. Reheat gently.

Goat Stew

2006, Robert Irvine, All rights reserved
Ingredients
2 medium onions, roughly chopped
2 cloves garlic, chopped
2 large carrots, diced
3 stalks celery, chopped
1/2 Scotch Bonnet pepper, seeded and chopped (while handling, protect hands and eyes and avoid breathing in fumes)
2 pounds boneless goat meat, cubed
Salt and freshly ground black pepper
1/4 cup canola oil
1/4 cup (1/2 stick) butter
1 (6-ounce) can tomato paste
1 cup vegetable stock, or red or white wine
2 tomatoes, chopped
2 tablespoons chopped parsley
Directions
Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet peppers.) Cover and marinate in the refrigerator for at least 2 hours, (the longer the better).

Heat the oil and butter in a large saucepan, and add the meat/vegetable mixture, browning all sides of meats and cooking for a few minutes to integrate flavors. Add the tomato paste and stock, cover and reduce heat. Simmer until meat is fork tender, at least 1 1/2 to 2 hours, checking occasionally to make sure there is adequate liquid in the pot. (This recipe is also great cooked slowly in a crock pot.) Once the meat is tender, add the chopped tomato and parsley and serve.

Black Pepper Goat Curry

By: Tarama
"Black pepper is found in abundance in Kerala (south India), coupled with curry leaves it takes goat to a whole new level. Serve with Rasam and rice or with rotis. You may substitute lamb for the goat if you wish."


Ingredients
1 teaspoon vegetable oil
1 onion, chopped
1/2 cup fresh curry leaves
2 tablespoons whole black peppercorns
2 tablespoons ground coriander
1/2 cup water

3 tablespoons vegetable oil
2 onions, thinly sliced
2 inch piece ginger, minced
5 cloves garlic, minced
2 tablespoons cayenne pepper, or amount to taste
1 tablespoon salt
1 tablespoon ground turmeric
1/2 cup tomato paste
1 pound goat stew meat, cut into 1-inch cubes
1/2 cup water

Directions
Heat 1 teaspoon of oil in a saucepan over medium heat. Stir in the chopped onion, and cook until the onion turns translucent and the edges begin to brown, about 7 minutes. Scrape the onion into the container of a blender, and set aside. Return the saucepan to the stove, and stir in the curry leaves and peppercorns. Cook and stir until the curry leaves wilt and turn almost dry, about 5 minutes. Stir in the coriander, and cook 1 minute more. Scrape the curry leaves into the blender, and pour in 1/2 cup of water. Blend until the mixture has turned into a coarse paste.
Heat 3 tablespoons of oil in the saucepan over medium heat. Stir in the sliced onions, and cook until the onions have softened and turned translucent, about 5 minutes. Stir in the ginger and garlic, continue cooking until the garlic softens and mellows, about 3 minutes more. Stir in the cayenne pepper, salt, and turmeric; continue cooking 2 minutes. Finally, stir in the tomato paste, goat meat, pureed peppercorn sauce, and the remaining 1/2 cup of water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 30 minutes.

Goat Chili with Eye of the Goat Beans

Recipe by Laurence Jossel

Spiced with árbol and guajillo chiles, this mellow, satisfying chili contains both braised goat shoulder and Rancho Gordo's Ojo de Cabra (Eye of the Goat) beans. The recipe is also wonderful with pork shoulder in place of the goat and ordinary kidney beans instead of the heirloom kind.

Pairing Suggestion Beer is a classic accompaniment to chili, partly because its light bitterness and cold temperature work so well with rich foods. Two good choices for Jossel's meaty goat chili are both crisp lagers: Samuel Adams' caramel-accented Octoberfest and the lightly hoppy Brooklyn Brewery Brooklyn Lager.

ACTIVE: 1 HR
TOTAL TIME: 3 HRS 30 MIN PLUS OVERNIGHT MARINATING AND 4 HR SOAKINGa..
SERVINGS: 8
HEALTHY
MAKE-AHEAD

INGREDIENTS
3 dried árbol chiles, stemmed and seeded
1 dried guajillo chile, stemmed and seeded
1 ancho chile, stemmed and seeded
1 1/2 cups boiling water
1 teaspoon cumin seeds
1 teaspoon dried oregano
1 garlic clove, chopped
1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
Kosher salt
2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
3 tablespoons extra-virgin olive oil
1 large onion, cut into 1/2-inch dice
1 cup dark Mexican beer, such as Negra Modelo
2 cups chicken stock or low-sodium broth
Freshly ground pepper
Sour cream, cilantro sprigs and lime wedges, for serving

DIRECTIONS
1.. In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minutes. Drain the chiles, reserving 1/3 cup of the soaking liquid. Coarsely chop the chiles.
2.. In a small skillet, toast the cumin seeds over moderate heat until fragrant, about 20 seconds. Transfer the seeds to a blender. Add the chiles and their reserved soaking liquid along with the oregano, garlic, paprika and 1 tablespoon of salt. Puree until smooth. Scrape the chile puree into a large nonreactive bowl or baking dish. Add the goat and toss to coat thoroughly. Cover and refrigerate overnight.
3.. In a large saucepan, cover the beans with 2 inches of water and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 1 hour; add more water as needed to keep the beans covered by 2 inches. When the beans are just tender but still al dente, season them with salt and let stand in their cooking liquid for 5 minutes.
4.. Preheat the oven to 375°. In a large, enameled cast-iron casserole, cook the bacon over moderate heat until the fat has rendered, about 3 minutes. Using a slotted spoon, transfer the bacon to a large plate. Add the olive oil to the casserole. Working in batches, cook the chile-goat mixture over moderately high heat, turning a few times, until richly browned all over, about 4 minutes. Transfer the browned goat to the plate with the bacon.
5.. Add the onion to the casserole and cook over moderately low heat, stirring occasionally, until softened, about 10 minutes. Add the goat and bacon and any accumulated juices and stir well. Add the beer and boil over high heat until reduced by half, about 8 minutes. Add the chicken stock and bring to a simmer.
6.. Cover the casserole, transfer it to the oven and bake for about 30 minutes, until the goat is tender when pierced with a fork. Add the beans and bake, uncovered, for about 10 minutes, until they are warmed through. Remove the casserole from the oven and let rest for 10 minutes. Season with salt and pepper. Transfer the chili to bowls and serve with the sour cream, cilantro sprigs and lime wedges.

MAKE AHEAD
The chili can be refrigerated for up to 3 days. Reheat gently.