Goat Chili

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


  1. Preheat oven to 350℉. 
  2. Heat 2-3 tablespoons of olive oil in a large, oven proof dutch oven.  
  3. Sauté onion and celery over medium-high heat for about 5 minutes, until softened.  
  4. Add garlic and spices and cook for another minute until spices get fragrant.  Stir in tomato paste and cook another minute.  
  5. Place shoulder roast in pan and add remaining ingredients except cornmeal.  Place lid on dutch oven and bring to a boil.
  6. 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.  
  7. 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.
  8. 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! 

Adapted from this recipe.

This goat chili pairs great with our buttermilk cornbread!

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