Goat Chilli Con Carne can be easily adapted for slow or pressure cookers and can be halved or multiplied. You can use minced goat meat if you prefer, but the diced meat gives it a more hearty, winter warming feel. For a vegetarian version swap the goat meat for black beans. See below for serving suggestions and leftovers.
INGREDIENTS
800g diced goat meat (If you prefer minced goat just speak to our butchers or send us a message)
2 tbsp vegetable oil
1 onion, finely chopped
1 large fresh red chilli or 2 small dried chillis
4 garlic cloves, crushed
1 tbsp dried oregano
1 tbsp cayenne pepper
2 tbsp cumin powder
1 tsp crushed cumin seeds
200g chicken or turkey stock, either Homemade Chicken Stock or Borough Broth
1 1⁄2 cans tomatoes
1 tbsp tomato puree
2 tsp sugar
1 400g can kidney beans
Salt and pepper
8-9 mushrooms, thickly sliced (optional)
Bunch coriander leaves
METHOD
In a casserole or thick bottomed pan heat 1 tbsp of the oil and add the diced meat in batches to brown all over, sealing it. Don’t over-crowd the pan, as it will reduce the temperature and start stewing the meat. Remove from the pan.
Heat the remaining oil in the pan and add the onions with a little salt, until starting to brown. Add the garlic and spices and cook for a minute.
Tip the meat back into the pan along with the stock, tomatoes, tomato puree and sugar. Season.
Bring to a low simmer for about an hour, keep checking to make sure it still has enough liquid. Add water if you need to.
Add the mushrooms if using and check the seasoning. Instead of going for the salt try adding a little more cumin powder.
Continue to simmer for another 1 1⁄2 – 2 hours until the meat is tender. Add the kidney beans 10 minutes before the end of cooking.
Check the seasoning again. The chilli is best made a day ahead to let all the flavours soak in together.
Stir in the coriander before serving. Serve on steamed rice with a sprig of coriander to garnish. Brown rice is even healthier and has a lovely nutty taste. Feed it to them a couple of times and they’ll be addicted.
Goat Chilli Con Carne or any leftovers can also be used for tacos – soft or hard, nachos, enchiladas, taco bake (think chilli, nachos, cheese sauce, grated cheese baked in the oven), jacket potato topping, of course or a spicy shepherd’s pie with sweet potato top. If you’re feeling adventurous alternative accompaniments are jalapeno scones or pillow soft Navajo bread.