Goat Head Red Chili

I've had goat and red chili, although not using this particular cut of meat.

Goat Head Red Chili

I got this recipe in the mid 70s at the California Chili Cook-Off. I tasted many of the competitor's entries but when I tasted this chili it had special flavors. I talked to the cook standing behind two very large cooking pots. As he turned to the big pot to the left of the one I had just sampled, he said "this is the real secret to the recipe." At that point he lifted a crossed stick across the top of the pot with twine and a slimy goat head came into view. He ceremoniously dipped it three more times into the chili I had just tasted. After getting over my surprise he told me I could get a goat head at a small meat market by ordering ahead and the recipe would be available later. I've made the chili many times but I've never had the courage to do the goat head part. Don't worry, I think it is just as good.

Yields: 10 servings

Ingredients

5	lbs lean beef, chili ground
10	dried ancho chiles
4	medium onions, chopped fine
3	Serrano chiles, chopped fine
2	12-oz bottles dark beer
2	jiggers tequila
2	15-oz cans fire-roasted tomatoes
1	square Mexican chocolate
8	T chile powder
4	t cumin
5	garlic cloves, minced
1	T oregano
1	T molasses (sugar can be substituted)
1	bell pepper, chopped fine
1	lime, juiced
1	t coriander
2	T salt
1	t black pepper
1	t sweet woodruff
½	c cider vinegar

Directions

Break stem off of ancho chiles, open and remove seeds. Put ancho pepper skins in a large saucepan and add water to cover. Bring to a boil for 5 minutes then remove from heat and let cool. Using a spoon, scrape the pulp from the ancho chiles into the chile water. Put chile water with pulp into a blender and blend until smooth. Reserve. In a large cooking pot, add oil over medium heat, then add onions, chiles, garlic and meat. Stir until lightly browned then add blended chile water to the pot and stir well. Add all remaining ingredients, combine well, bring to a low boil for 5 minutes, then reduce heat to simmer for two hours. Add water if needed during cooking to maintain proper consistency. Taste test after the first hour to adjust salt.