Garlic in red chile sauce

I started off with a recipe from the ever-reliable SimplyRecipes.  I used five Hatch chiles, because Kevin had brought me a huge bunch of them from New Mexico back in January.  Other than that, the only modification I made was committing the heresy of adding a pinch of sugar. 

I made a big skillet of sauteed vegetables (onion, cabbage, peppers) with ground goat, flavored with cumin and oregano, and served the whole mess over polenta.  I have to say, it was good.