Goat Leg Chili

I used Saranac Bohemian Pilsner here, but you could use your favorite pilsner. You could also use goat stew meat, but the leg really lends some depth of flavor and the meat offers a sweet tender firmness. (If you were lucky enough to roast and freeze some of The Farm B/B tomatilla's add them in the last 1/2 hour of cooking).

2 c cooked Turtle black bean
2 c whole kernel corn (this past summer really produced some great corn)
1 Saranac Bohemian Pilsner
1 qt heirloom tomatoes (preferably your own canned)
1 c water +
1/2 tbsp ground cumin
1 tbsp coriander
1 tbsp Hungarian paprika
1 tbsp chili powder
1/4 - 1/2 tsp cayenne pepper (to your taste)
2 c chopped peppers (hopefully you froze some from Old Path)
2 c leeks (The Farms B/B that you also froze)
1 Jones Family Farm Goat leg
3-4 tbsp oil
s/p

Preheat oven to 325 degrees F.

In a large oven safe pot heat 2 tbsp oil over med/high heat. Season goat leg with s/p. Brown off in hot oil on all sides, about 3-4 minutes per side. Remove to a platter; set aside.

Add remaining oil and caramelize the leeks and peppers (if you defrosted the onion/pepper drain first) Stir together the cumin, paprika, coriander, chili powder and cayenne. Sprinkle over leek/peppers stir to combine and cook for 1 minute, stirring. Pour in beer and de-glaze all the yum-yum from the bottom of the pan.

Add the goat leg back and pour in tomatoes and water. (add extra water if needed to bring liquid half way up the leg). Bring to a boil, cover and place in  oven.

Cook for 2 1/2 - 3 hours.Place pan on top of stove burner over med heat. Remove leg to a platter and add in beans, corn and tomatillas. Remove meat from leg and dice into bit size pieces and return to the pan. Simmer uncovered for another 30 minutes.

Serve with shredded cheese, Maple Hill Creamery Greek yogurt or your favorite fixin's.