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Goat Chilli

With chunks of tender goat and black beans in a rich, spicy sauce, Goat Chilli makes a great change from the usual beef.

Simmer on top of the stove or in the oven.

Try the chilli stuffed in a tortilla or other flatbread with cheese, soured cream and salsa.

Course Main Course
Cuisine Mexican, Mexican inspired, World
Keyword spicy
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 4
Author Moorlands Eater

Ingredients

  • 1-2 tbsp olive oil
  • 500 g diced goat meat
  • salt and black pepper
  • 2 medium onions roughly chopped
  • 6 cloves garlic finely chopped
  • 2 fresh chillies finely chopped
  • 2 rounded tsp ground cumin
  • 2 level tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp dried sage
  • 1-2 tsp mild chilli powder or flakes e.g. New Mexico or chipotle
  • 1 medium bunch coriander chop stems finely, the leaves roughly
  • 1 tbsp tomato puree
  • 400 g tinned tomatoes
  • 400 ml stock beef, chicken, vegetable or just water
  • 1-2 tsp sugar optional
  • 1 tin black beans, rinsed and drained drained weight approx 240g
  • 0.5 lime juice only

Instructions

  1. The chilli can be cooked on top of the stove or in the oven: if using the oven, preheat it to 170 C / 150 C Fan / Gas 3.

  2. Put 1 tbsp of the oil in a large casserole dish or saucepan and put over medium high heat.

    Toss the diced goat with a little salt and pepper.

    Quickly brown the goat meat in the hot oil: do this in batches if necessary and transfer to a plate when done. Add more oil if needed.

  3. Turn down the heat to medium and add the onion, garlic and chilli. Cook, stirring often until starting to soften and brown (10-12 min).

  4. Stir in all the spices and dried herbs plus the coriander stems (reserve the leaves for later).

    Add the tomato puree and tin of tomatoes. Add the stock or water (swish it around the empty tomato tin first to get all the tomato out).

    Season lightly with salt and pepper plus 1 tsp sugar if using.

    Return the browned goat meat to the pot, including any juices that have collected on the plate.

    Give everything a good stir then put on a lid and bring to a boil.

  5. If cooking on top of the stove: turn down the heat so that the chilli simmers gently.

    If using the oven: put the casserole in the preheated oven.

    Cook until the meat is very tender (1 - 2 hrs), stirring now and then to make sure the chilli isn't sticking to the bottom of the pot.

  6. Taste the chilli and add more seasoning or sugar if needed.

    If you want to thicken the chilli, take off the lid and allow to bubble and reduce for a few minutes. To thin it, add a splash of stock or water.

  7. Stir in the black beans and cook gently for a few minutes to warm them through.

    Before serving, stir in the reserved coriander leaf and squeeze in the lime juice.

    Serving suggestion: fill tortilla or other flatbread with goat chilli, grated cheese, soured cream mixed with spring onion and/or chives, and a salsa of chopped tomato, onion, coriander leaf and avocado seasoned with lime juice and chilli. Roll up and eat.