Goat Chili

 
2 tablespoons olive oil
1 pound ground goat
Kosher salt and black pepper
 1 onion, finely chopped
2 poblano peppers, seeded and diced
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapenos, seeded, if desired, and finely chopped
2 tablespoons chili powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans
Plain yogurt,for serving
Lime wedges, for serving

  Heat the oil in a soup pot over medium-high heat. Add the goat and  cook, breaking up with a fork, until well browned, 5 minutes. Season  with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper  towel-lined plate.   

Add the onion and poblano peppers. Cook until the vegetables  are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro  stems and add to the pot. Stir in the garlic and jalapeño and cook 2  minutes. Add the chili powder, coriander and cumin, and cook 1 minute.  Stir in the tomato paste and cook until it begins to turn brown.   

Return the goat to the pot. Stir in 4 cups water, the beans and  1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more  water if the chili becomes too thick. Taste and adjust seasonings if  necessary. Ladle into bowls, and top with a dollop of yogurt and a  squeeze of lime. Garnish with chopped cilantro leaves.