goat chili

Leftover smoked goat chili w red beans



1 to 2 lbs. leftover goat meat diced small

1 lb. small red beans, soaked overnight

1 New Mexico dried chili

2 dried guajillo chilies

1 can Rotel tomatoes with green peppers

1 6 oz. can tomato paste

Chicken broth, I made my own from a smoked goat shank

3 to 4 Tbs. chili powder

1 teaspoon cumin or to taste

1 Tbs. coarse salt

Hot sauce if you want some heat


My smoked goat shank would not fit my pan so decided to make it all in the Crockpot. I covered with water and did on high for 3 hours. I rinsed and drained the beans and then covered with water and boiled for about an hour. I removed the goat shank and let cool; while it was cooling I seeded and poured boiling water over the peppers to reconstitute.


I pulled the meat from the shank and diced against the grain about ½ inch. It had about 6 oz. of good meat on it and I diced up some more I had from smoking and braising the leg. I had about a pound of meat.


I removed some of the broth and probably had 4 to 5 cups left. I added the goat meat and then drained the beans and added them to the pot. I drained the peppers and then pureed them along with the can of Rotel tomatoes until smooth and added that to the pot. I added the can of tomato paste and stirred it in.


I chopped an onion and added that along with the rest of the seasonings. I set it on high and after 1 ½ hours checked it to see if the beans were done and added some more chili powder and cumin. The beans were done so I turned it to low until supper time; about another 3 hours. Total cooking time was about 8 hours.