Warm up your fall with this delicious recipe for Goat Chili! Ground goat is incredibly versatile and can be substituted into many traditional recipes. Adapted from Smitten Kitchen and Gourmet. Inspired by Goatober!
1 cup kidney beans (PRO TIP: I used dried beans, soaked overnight, and cooked until tender. I strained the beans and reserved the cooking liquid to add to the chili later.)
2 Tbsp. vegetable oil
1 medium onion, diced
1 Tbsp minced garlic
1 carrot, peeled & sliced thin
1 lb. ground goat
2 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. paprika
1 tsp. dry oregano
pinch of red pepper flakes to taste
1 15 oz. can crushed tomatoes
¾ cup broth (or the soaking liquid from the beans)
1 Tbsp. cider vinegar
1 green bell pepper, chopped
sour cream, cheese, jalapeños (optional, to finish)
In a large pot, heat oil over moderately low heat and cook the onions in it for 5-10 minutes, until softened. Add the garlic and carrots and cook for one minute. Raise the heat to medium and add the goat, stirring and breaking up pieces until no longer pink, about 8 minutes.
Add the chili powder, cumin, paprika, oregano, and pepper flakes and cook for another minute.
Add the tomatoes, broth (or bean cooking liquid), and cook covered for 30-40 minutes. Add the bell pepper, beans, and salt and pepper to taste. Simmer for an additional 15 minutes until the peppers are tender.
Top with garnishes and enjoy!