Goat Meat Chili

This one should complement your Cinco de Mayo fare like a lime wedge to a margarita. Cheers to that.  Its also a great gateway dish for those of you looking to try out that ground goat that keeps calling to you from the freezer.  All other ingredients (other than spices) can be found at the farm stand too, not to mention salsa galore, so don't be shy to make it a local feast!Ingredients2 lbs ground goat meat1-2 medium onions, chopped3 cloves garlic, minced3 dried hot peppers (optional, use to taste)1/2 quart milk1.5 quarts whole tomatoes3 Tablespoons chili powder1 Tablespoon tomato paste2 Tablespoons ground cumin1 Tablespoon oregano1/4 cup chopped cilantro4 Tablespoons chopped chivesrice, optional, to serveDirectionsCut the peppers lengthwise to remove seeds, then dice.  Toast in a pot over medium heat until hot, about 30 seconds.Add the goat meat, chili powder, cumin, and oregano, and continue cooking until meat is browned.  Remove seasoned meat and peppers.Add onions to pan juices and saute on medium heat until soft, about 5 minutes.  Add garlic, cook until fragrant.Raise heat to medium-high, return the seasoned ground goat and peppers to the pot, add tomatoes, tomato paste, milk, and cilantro (reserve some for garnish).Bring to a boil, then reduce to a simmer and let cook for about two hours, or until it reaches desired consistency.If you like, serve over rice, and garnish with cilantro, chives, and maybe some homemade chevre if you're up for it!