Anasazi Bean & Goat Meat Chili with Grilled Corn
Tender chunks of goat meat share space with one of our heirloom varieties, Anasazi Beans, which bring their sweet, full flavor to the table.
Yield: 6 servings
- 8 oz. InHarvest Anasazi Beans
- Water, as needed
- 2 T. canola oil, divided
- ½ lb. goat leg meat, cleaned, medium dice
- ½ c. minced yellow onion
- ½ c. minced Anaheim chile
- ½ c. minced poblano chile
- 1 clove garlic, minced
- ¼ t. ground roasted cumin seed
- ½ t. smoked paprika or ancho-chile powder
- 1 t. kosher salt
- 1 T. butter
- 2 T. flour
- 1 qt. chicken stock
- 1 bay leaf
- 1 ear fresh corn, grilled
- ¼ c. sour cream
- ¼ c. minced fresh cilantro
- In a large stockpot, soak InHarvest Anasazi Beans overnight in enough water to cover the top of the beans by 4 inches.
- Drain the beans, rinse in cold water and drain again. Reserve.
- In a skillet, brown the goat meat in 1 T. oil, 4 to 5 minutes. Reserve.
- In a large stock pot, heat the remaining oil. Add onion, chiles, garlic and spices; cook until excess liquid is evaporated, about 6 minutes. Reserve.
- In a small saucepan make a simple roux by melting the butter and stirring in flour. Cook on high until the roux starts to bubble; remove from heat while the roux is still blonde.
- To the stock pot containing the cooked vegetables, add the stock and roux. Blend with an immersion blender until smooth.
- Add the beans, goat meat and bay leaf. Cook on medium heat for about 1 hour, covered, or until the beans are tender.
- Cut corn kernels off cob and add to the pot. Over the pot, run the back of a knife down the cut cob to gather as much of the corn milk into the pot as possible. Cook on low, covered, for another 10 minutes. Remove the bay leaf.
- Per order: Ladle 8 oz. chili into a bowl and garnish with a quenelle of sour cream and a dusting of cilantro.