Mild, pastured Texas cabrito chili with onions, peppers, garlic, tomatoes in a roasted poblano pepper..
Cut a lengthwise strip off one side of a large poblano pepper. Remove and discard seed cluster and ribs.
Roast the pepper in a heavy skillet in a 400 degree oven until the pepper begins to blister. Set aside.
Dice the remaining raw strip of poblano and set aside.
Brown freshly-ground cabrito (young goat) in 2 tablespoons bacon fat or leaf lard. Pour off all but 1 tablespoon fat.
Add peppers and onions and sauté until vegetables begin to brown.
Add tomatoes, garlic and 1 tablespoon homemade chili base and stir to combine. Simmer 10 minutes.
Add green onions and cilantro and stir to combine.
Spoon chili mixture into the cavity of the roasted pepper, top with raw goat milk cheddar and roast until pepper is hot and cheese is bubbly, about 10 minutes.