Goat meat is available at my neighborhood Middle-Eastern store. Much leaner and much more nutritious than other red meats, it makes an excellent chili.
I used cranberry beans to go with it. Simmered the mixture for about three hours and served it with a handful of extra-sharp cheddar cheese and a sprinkle of chopped onions.
Goat meat has very high amounts of iron and protein and is very lean. To check a nutriton table, click here.
- 1 pound of goat meat with bones
- 1 large yellow onion, peeled
- 2 cups of cranberry beans (can replace with pinto beans)
- 2 tablespoons of sumac
- 1/2 cup of hot pepper paste or tomato paste and 1 red chili pepper (or more, to taste)
- 2 cups of diced tomatoes
- 6 cloves of garlic, mashed and some left whole (to taste)
- 1 sprig of thyme (or whole-leaf zaatar)
- 6 ounces of shredded extra-sharp cheddar cheese
- 1 white onion, chopped
- Brown the meat in a large pot; add the sumac, a few grinds of black pepper and 8 cups of water.
- Add to the pot the onion, a couple of cloves of garlic, thyme and simmer for about one hour.
- Rinse the beans and add them to the pot, along with the diced tomatoes and hot pepper paste and simmer for one hour more. Taste and add some mashed garlic and salt. Simmer to reduce the sauce for another (short) hour. When ready to serve, add the cheese and heat in the oven or on the stove a few minutes to melt the cheese; garnish with a sprinkle of chopped onions.