I dithered. I might make a re-do of the sublime 7-layer dip. Then I thought, no, let's have nachos. And make them the Chili's way, individually instead of one pile of glop (which always means the chips on the bottom get gypped, no dip).Finally, I realized chili is ultra-classic Super Bowl food.
And I had a pound of ground goat in the freezer. (I know.)
So I conceived of a green chili, using roasted green tomatoes from the freezer, minced pickled serranos from the fridge (via my backyard), onion, pretty little beans, cumin, chopped local green olives.
It was too easy.
Cranky did all the prep work, wearing his onion goggles.
I just stood there, throwing things into the pot, tasting and adjusting.
I didn't even feel like I was cooking, but chili happened.
Great game, too.
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14 comments:
I was worried for a minute that you were going to declare you'd eaten a groundhog!
Morgan: Of course I've had groundhog! In pork sausage.
Goat meat! I love it!
Re:your reply to Morgan: My father was born on Feb. 2 and once while I was visiting him after he retired, a friend showed up with a birthday package marked, "Especially for you" -- it was fresh pork sausage.
Anna: I've discovered different cuts of goat have different tastes, like the difference between dark and white chicken meat. This was... "tasty."
Kudzu: That's brilliant. Really.
Haw, haw! Groundhog! You crack me up!
Those tortillas look a bit like roti, reminding me that I haven't had goat in a long while (always curried, for some reason). Sigh, I wish I had ground goat in my freezer.
Zoomie: Aw, blush.
Heather: Yes'n, we got a goat lady just over the hills aways.
OF COURSE you have a goat lady...
ceFRET: Yup, and we got a bunny feller in the same direction, but not as yonder.
Ha! This post has brought me out of lurkdom. The last bag of mince in the freezer from the half-goat bought from a neighbour last year needed a good end - mine was served with black beans and fresh coriander and was pronounce Very Good Indeed.
Thank you for the inspiration.
Judith: It's almost like I should be thanking you for the inspiration. We were very close to using black beans, but decided to go for that anemic look (and -- ew -- we got it).
Please come back and comment more. I'm off to visit your blog. :)
Judith: Oh, I see. No blog. :(
Sadly no blog. It seems such a scary thing to bare one's soul (even just the foodie part) to the world. I think you are very brave!
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