Five members of the Goose Gang stewed, smoked, and braised their entries into the first annual Staff Gang Chili Cook-off. The competition was delicious (and close: Kevin came in second by two votes!), but Goose Guests judged one winner above them all. Big congrats to meat monger Shelva on her victory! Check out her recipe.
Shelva’s award-winning Moroccan Lamb Chili
2 ½ lb whole peeled cippolini onions
2 Tbs olive oil
1 cup Left Hand Fade to Black stout
2 Tbs maple syrup
½ oz fresh dill
¼ bunch fresh parsley
½ oz fresh tarragon
¼ bunch fresh cilantro
½ oz fresh thyme
2 oz unsalted butter, cut into 4 pieces
1 1/1 tsp salt
½ tsp ground black pepper
Preheat oven to 450F. Heat a large saute pan over high heat until almost smoking. Add onions followed by oil and toss to coat. When onions are nicely browned, add beer to pan and cook until no longer foamy. Add maple syrup and remove from heat. Tie herbs into a bundle with twine and add the bundle to the pan liquid. Roast in the oven for about 15 minutes until the onions are just beginning to soften. Remove pan from oven and add the butter, salt, and pepper. Once cool enough to handle, quarter the onions and reserve along with the pan juices. Discard herb bundle.
1 lb Hurst dried 15 bean mix
1 lb dried chickpeas
2 shallots, peeled
2 whole carrots
4 celery stalks
¼ cup garlic cloves
2 bay leaves
1 smoked pig foot
3 qt pork stock
¼ cup salt
2 Tbs ground black pepper
Soak beans overnight in plenty of water. Drain and combine remaining ingredients in a pot. Bring to a boil, reduce heat, and simmer until beans are just tender, about 30-45 minutes. Remove and discard shallot, carrot, celery, bay leaves, and pig foot.
5 lb lamb stew meat
2 tsp ground juniper
2 Tbs ground cumin
1 tsp crushed red pepper
1 tsp cayenne
2 tsp ground black pepper
2 Tbs salt
¼ cup olive oil
2 red onions, medium diced
3 inches of fresh ginger, peeled and minced
5 jalapenos, seeded and medium diced
¼ cup minced garlic
1 large leek, halved and sliced, ¼ cup reserved for green harissa (recipe below)
1 qt turkey stock
1 - 28 oz can Roland roasted red peppers, drained and medium diced
2 lb lamb bones
2 lemons, quartered and thinly sliced with seeds removed
½ lb dried figs, stemmed and coarsely chopped
Toss lamb meat with juniper, cumin, crushed red pepper, cayenne, pepper, and salt. Heat olive oil over medium-high heat in a stockpot. Brown lamb meat. Add onion, ginger, jalapeno, garlic, and leek, and saute without browning. Add stock, roasted peppers, lamb bones, lemons, and figs. Bring mixture to a simmer and cook until meat is tender, about 30 minutes. Add reserved cippolini onions and their cooking liquid along with cooked beans and their cooking liquid. Stir to combine and season to taste.
Serve each bowl of chili with a dollop of green harissa on top.
Green Harissa
1 bay leaf
5 jalapenos, halved and seeded
5 garlic cloves
3 juniper berries
½ oz fresh thyme, stripped from stems
½ oz fresh mint leaves
½ bunch fresh parsley
1 bunch fresh cilantro
¼ cup reserved sliced leeks
1 lemon, juiced and zested
1 tsp dried coriander
½ tsp ground black pepper
1 tsp salt
¼ cup olive oil
Combine all ingredients except oil in a Vitamix or food processor. Process, adding oil with machine running, until fairly smooth.
