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
Madras Goat Chili
ground goat meat
medium onion, chopped
15 oz. can coconut milk
15 oz. can diced tomatoes
15 oz can chickpeas, drained and rinsed
madras curry paste
rice bran, peanut, or vegetable oil
chopped scallions, greens only
cooked rice or pita bread, to serve
thick, Greek-style yogurt
medium cucumber, peeled, seeded, and finely diced
Brown the goat meat in a heavy skillet. Drain and set aside.
Heat the oil in a dutch oven over medium heat. Add the onions and saute until soft, about 10 minutes.
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.
Meanwhile make the raita.
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.
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.
Serve atop rice or with pita bread. Place a dollop of raita atop each serving.