To preface, i am no master of chilly. Sometimes my chilly is soupy, sometimes thick. Sometimes it just tastes like bean soup, other times i master true 'chilly' flavor. This batch was kind of more bean and meat soup, but it was freakin' delicious bean and meat soup. Topped with a little shredded cheese, in season (and cheap!) avocados and a dollup of homemade yogurt: protein, a little fat, probiotic, balanced deliciousness!
I started by soaking some black beans in a stock pot over night. The next afternoon i poured off the water, covered the soaked beans with water and brought to a boil. Meanwhile i browned the pound of goat meat with a few chunks of bacon, seasonings (taco seasoning from a Seattle market), chopped jalapenos and a diced onion. Once the meat was cooked, i poured it with the fat into the beans along with some chopped carrot, another diced onion, some more jalapenos, a few pinches epazote and a generous pinch of cumin. I turned the mixture down to a simmer and covered it with a lid. The stew/chilly/soup hung out for about 3 hours until i added some frozen roasted tomatoes (with garlic) and a little salt and homemade raw apple cider vinegar. Never add tomatoes/vinegar/salt to beans too early on: you'll get beans that never soften! After adding the final ingredients, i simmered for another few hours until we were ready to eat. This definitely did NOT taste like watery beans! All the flavors emalgumated very nicely and formed a lovely, thick texture.
Fist pumps all around!
Are you picky about your chilly, or can you 'go with the flow'?