| I'm not a good cook and yet this recipe is easy enough to be pretty much fool-proof. This was the winner of the 'Best-in-the-Northwest' award at the 2008 Red, White & Boer show.
Goat meat -- I use a small package each of ground goat plus a package of stew meat and chop meat; pre-cook the stew and chop meat in moist heat until the meat falls apart easily. Brown and cook the ground meat as you would for hamburger meat. Set aside meat.
2 teaspoons oil
2 onions, chopped
3 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes
1 can dark beer
1 cup strong coffee
2 (6 ounce) cans tomato paste
1 can beef broth
1/2 cup brown sugar
3 1/2 tablespoons chili sauce
1 tablespoon cumin
1 tablespoon cocoa
1 teaspoon oregano
1 teaspoon cayenne
1 teaspoon coriander
1 teaspoon salt
4 (15 ounce) cans kidney beans
4 chili peppers, chopped (more or less depending on your desired spiciness; the canned green chilis add nice color and texture)
- Directions
1Heat oil.
2Cook onions, garlic, then add pre-cooked goat meat and cook until brown.
3Add tomatoes, beer, coffee, tomato paste and beef broth.
4Add spices Stir in 2 cans of kidney beans and peppers.
5Reduce heat and simmer for 1 1/2 hours.
6Add 2 remaining cans of kidney beans and simmer for another 30 minutes.
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