AGA Grassfed Recipes

Sloans Creek Farm ~ TX

Here is a very tasty Santa Fe (New Mexico Style) chili(soup) 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. I recently adapted this recipe from a lamb recipe that I had, and it is great! Nathan Melson, Sloans Creek Farm

  • 1 lb of grassfed ground goat (goat-burger), thawed
  • 1 medium sweet onion, chopped or 2 tablespoons of dried onion flakes
  • 1 large green bell pepper, chopped
  • 1 can of stewed tomatoes, undrained
  • 1 8-oz can of tomato sauce
  • Approximately 1 cup of water
  • 1 16-oz can of blackbeans, undrained or use 1/2 lb of dried blackbeans from your garden soaked overnight
  • 1 16-oz can of red kidney beans, undrained or use 1/2 lb of dried red kidney beans from your garden soaked overnight
  • 1 cup of frozen whole kernel corn or freshly shucked and cobbed sweetcorn from your garden
  • 2 cloves of garlic, minced or 2 tablespoons garlic powder
  • 1 tablespoon of chili powder, depending on taste
  • 1 tablespoon of ground cumin
  • 1 teaspoon of chopped fresh or dry cilantro
  • 1/2 teaspoon of sea salt or natural trace mineralized salt such as Redmond™
  • 1/2 teaspoon of ground black pepper
  • 1/8 teaspoon of ground red cayenne pepper
  • 1 tablespoon of olive oil

Note: When available 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 high heat. Add the onion, bell pepper, 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` peppers and onions into a large stew pot.

2. In stew pot with vegetables add stewed tomatoes, tomato sauce, water, kidney beans, 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 (Consistency should be that of a thick soup.) additional tomato sauce may need to be added to prevent sticking. Bring soup to a simmer and simmer for 1 hour, 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).

This recipe should serve 4-6 hungry folks without any problem.

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