Author Notes
This ain't your grandma's chili. With warm, creamy undertones and a kick of heat, this is chili gone exotic. Goat meat is the most widely consumed meat on the planet, and these days is readily available from local farmers or ethnic markets. If you can't find ground goat, try pork or even chicken. —GreenEats
Ingredients
- Madras Goat Chili
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1 pound
ground goat meat
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1
medium onion, chopped
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1
15 oz. can coconut milk
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1
15 oz. can diced tomatoes
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1
15 oz can chickpeas, drained and rinsed
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3 tablespoons
madras curry paste
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1/4-1/2 teaspoons
chili powder
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Pinch
salt
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2 tablespoons
rice bran, peanut, or vegetable oil
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2 tablespoons
chopped cilantro
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3 tablespoons
chopped scallions, greens only
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cooked rice or pita bread, to serve
- Cucumber Raita
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1.5 cups
thick, Greek-style yogurt
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1/2
medium cucumber, peeled, seeded, and finely diced
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1 tablespoon
finely minced red onion
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1 teaspoon
ground cumin
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1/2 teaspoon
lemon juice
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salt & pepper to taste
Directions
- Madras Goat Chili
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Brown the goat meat in a heavy skillet. Drain and set aside.
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Heat the oil in a dutch oven over medium heat. Add the onions and saute until soft, about 10 minutes.
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Raise the heat to medium-high. Add the goat meat, diced tomatoes, coconut milk, chickpeas, curry paste, chili powder (1/4 to 1/2 tsp, depending on preference), and salt to the onions. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, stirring every once in a while.
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Meanwhile make the raita.
- Cucumber Raita
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Using a fork, mix together all of the ingredients in a medium bowl, mashing the cucumber a bit. Let sit 20-30 minutes in the refrigerator while the chili cooks. Taste and adjust the seasonings.
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Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed.
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Serve atop rice or with pita bread. Place a dollop of raita atop each serving.
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