Goat Chili with Eye of the Goat Beans
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. More Chili Recipes
The chili can be refrigerated for up to 3 days. Reheat gently.
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.