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Goat Chilli

With chunks of tender goat plus beans in a rich, spicy sauce, Goat Chilli makes a great change from the usual beef (although if you can't get goat chunks of stewing beef can be used instead).

Simmer on top of the stove or in the oven. Use the larger amount of beans to stretch the meat further, adding extra stock (or water) as necessary.

Please read the accompanying blog post before starting.

Course Main Course
Cuisine Mexican, Mexican inspired, World
Keyword spicy
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4 - 6
Author Moorlands Eater

Ingredients

  • 1-2 tbsp oil (e.g. light olive oil)
  • 500 g diced goat meat (stewing beef or lamb can be substituted)
  • salt and black pepper
  • 2 medium onions (roughly chopped)
  • 6 large cloves garlic (finely chopped or sliced)
  • 2 fresh chillies, red or green (finely chopped, seeds removed or left in)
  • 2 rounded tsp ground cumin
  • 2 rounded tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp dried sage
  • 1 - 2 tsp mild chilli powder or flakes
  • 1 medium bunch coriander (chop stems finely, the leaves roughly)
  • 1 heaped tbsp tomato puree
  • 400 g tinned tomatoes
  • 400 ml beef stock
  • 1 - 2 tsp sugar (optional)
  • 240 - 480 g cooked beans (e.g. black, kidney, borlotti or a mixture) (note: 240 g is the approximate drained weight of a standard tin)
  • 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 /325° F.

  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 the tomato puree, all the spices and dried herbs plus the coriander stems (reserve the leaves for later). Cook, stirring constantly, for 1 minute.

    Add the tomatoes and stock (swish the stock 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 (1.5 - 3 hrs), stirring now and then to make sure the chilli isn't sticking to the bottom of the pot and adding a splash more water or stock if it looks at all dry.

  6. Taste 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 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.

  8. Cooled chilli can be stored in a container in the fridge for 2 days or can be frozen.