Chili with Goat Cheese
Bright, hearty chili paired with goat cheese topping.
Ingredients
- 1 Tbl olive oil (for peppers)
- 3 Tbl olive oil or avocado oil (for meat and onions)
- 2 lbs ground beef, venison, or boar
- 1 onion, chopped
- 2 bell peppers, any color
- 56 oz tomatoes, any style (or 2 quarts home canned)
- 1 cup chicken or beef broth
- 6 oz tomato paste
- 2 teaspoon paprika
- 2 teaspoon salt
- 2 Tbl red wine vinegar
- 3 Tbl chili powder
- 2 teaspoon cumin
- 3-4 cloves garlic, grated finely or minced
- 5 cloves, or ¼ teaspoon of allspice
- 2 Tbl brown sugar or honey
- 3 fresh jalapenos (optional)
- 8 oz goat cheese (for serving)
Instructions
- Coat the bell peppers and jalapenos with 1 Tbl olive oil. Preheat the oven to broil, and place the bell peppers and jalapenos on a baking sheet. Broil them for 10-12 minutes, watching carefully and turning occasionally to blacken all sides. Ensure the rack is in the top ⅓ of the oven. Then remove the pan and set aside to cool.
- Add the 3 Tbl olive oil, onions, and ground meat to a large pot, and cook over medium heat until the the meat is fully browned and the onion is tender. Drain or spoon out the grease if it's excessive.
- Remove the seeds and core of the bell peppers, and chop the flesh. Slit the jalapenos length-wise a few times. Then put the peppers and all the other ingredients into the pot with the meat and onion. Stir to combine well.
- Bring to a boil, and then turn the heat down to low. Cover and simmer slowly for 2 hours, then turn off the heat. Remove the cloves, and then serve with goat cheese on top.