AGA Grassfed Recipes

Sloans Creek Farm ~ Dodd City, TX ~ AGA Member

This recipe should serve 6-8 hungry folks without any problem.

Here is a very tasty chili recipe for your family. Use grassfed goat-burger for an interesting taste experience. Goat, or chevon as it is widely known, is a staple red meat for much of the rest of the world outside the US. It is very lean and healthy, especially when it is grassfed. If you enjoy whitetail deer meat you should really enjoy this grassfed goat-burger experience. Goat has a specific taste, but we don’t think it is near as stout as wild venison.

  • 2 lb of grassfed ground goat (goat-burger), thawed
  • 1 large sweet onion, chopped or 3 tablespoons of dried onion flakes
  • 1 large green bell pepper, chopped
  • 1 8 to 10 ounce package of fresh mushrooms, sliced thick
  • 2 cans of stewed tomatoes
  • 1 – 2 cans of tomato sauce
  • 1 can of tomato paste
  • 1 can of blackbeans or use 1 lb of dried blackbeans from your garden soaked overnight
  • 4 cloves of garlic, minced or 2 tablespoons garlic powder
  • 4 to 5 tablespoons of chili powder, depending on taste
  • 2 tablespoons of ground cumin
  • 1 teaspoon of chopped fresh or dry cilantro
  • 1 teaspoon of sea salt or natural trace mineralized salt such as Redmond™
  • 1/2 teaspoon of ground black pepper
  • 1/4 teaspoon of ground red cayenne pepper
  • 1 tablespoon of olive oil

Note: Whenavailable use locally produced or homegrown organic ingredients. Support your local, sustainable agricultural producers.

1) In a medium skillet, heat 1 tablespoon of olive oil over medium to highheat. Add the onion, bell pepper,and mushrooms lower the heat, and sauté for about 10 minutes until nicely browned and caramelized. Be careful to not allow onions to stick to skillet. Dump sautéed` vegetables into a large stew pot.

2) In stew pot with vegetables add stewed tomatoes, tomato sauce, tomato paste, and blackbeans. Start to simmer on low heat.

3) Grassfed goat-burger is very lean so some additional oil in the skillet may be needed to prevent sticking. Place the goat-burger in the skillet used to sauté vegetables. Start to brown while mixing in the garlic, chili powder, cumin, cilantro, salt, pepper, and cayenne pepper.

4) Once well browned, add meat mixture to stew pot mixture. If mixture seems to be a little too thick additional tomato juice or sauce may need to be added to prevent sticking. Bring chili to a simmer and simmer for 1.5 to 2 hours, stirring occasionally. If a hotter taste is desired, adjust with pepper, chili powder, and/or Tabasco® Sauce while simmering.

When done, serve with your favorite crackers, corn chips, tortillas, grated cheese (grassfed and/or organic), and/or sour cream (grassfed and/or organic).

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