I’m always on the lookout for recipes that I can adapt to use with goat meat. The Food Charlatan has a great recipe that I modified to suit our family using a goat roast. Enjoy!
- 2-3 pound goat shoulder roast (See note.)
- Salt and pepper
- Olive oil for sauteing
- 2 large onions, chopped
- 2 cups celery (about 4 stalks), chopped
- 2 teaspoons minced garlic
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 1 quart goat or beef stock
- 2 tablespoons tomato paste
- 1 (28-oz) can diced tomatoes
- 2 (15-oz) cans kidney beans
- 3 bay leaves
- ¼ cup cornmeal
- Preheat oven to 350℉.
- Heat 2-3 tablespoons of olive oil in a large, oven proof dutch oven.
- Sauté onion and celery over medium-high heat for about 5 minutes, until softened.
- Add garlic and spices and cook for another minute until spices get fragrant. Stir in tomato paste and cook another minute.
- Place shoulder roast in pan and add remaining ingredients except cornmeal. Place lid on dutch oven and bring to a boil.
- Put hot pan into the oven and braise for 2 ½ to 3 hours, checking the volume of cooking liquid about every hour. Add more water if necessary.
- Remove pan from oven at the end of the cooking time. Transfer the shoulder roast to a plate to cool slightly. Sprinkle corn meal on top of chili, stir in, and simmer while shredding meat.
- Use two forks to shred meat and add back to chili.
Serve with your choice of condiments. We usually eat chili with cheese and sour cream.
Note: Check out Cylon Rolling Acres if you’d like to try goat meat! A variety of cuts would work well in this dish as long as you do a long slow braise. For the original version using beef, check out the link below!
This goat chili pairs great with our buttermilk cornbread!