Ingredients with Measurements:
- 2 lbs goat meat, cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 2 cups beef broth
- 1 can diced tomatoes (14.5 oz)
- 1 can kidney beans, drained and rinsed (15 oz)
- 1 can corn, drained (15 oz)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tbsp olive oil
Special equipment needed:
- Dutch oven or large pot
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium-high heat.
2. Add the goat meat and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic, and cook until softened, about 3-5 minutes.
4. Add the chili powder, cumin, paprika, salt, and black pepper, and stir to combine.
5. Pour in the beef broth and diced tomatoes, and bring to a simmer.
6. Reduce heat to low, cover, and let simmer for 1 hour.
7. Add the kidney beans, corn, green bell pepper, red bell pepper, and jalapeno pepper, and stir to combine.
8. Cover and let simmer for an additional 30 minutes.
9. Taste and adjust seasoning as needed.
10. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour 30 minutes
Temperature:
- Medium-high heat for browning the meat
- Low heat for simmering the chili
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g
Substitutions for ingredients:
- Beef broth can be substituted with chicken broth or vegetable broth.
- Kidney beans can be substituted with black beans or pinto beans.
- Green bell pepper, red bell pepper, and jalapeno pepper can be substituted with any other type of pepper.
Variations:
- Add more or less chili powder and jalapeno pepper to adjust the spiciness level.
- Add diced potatoes or sweet potatoes for a heartier chili.
- Use ground goat meat instead of cubed goat meat.
Tips and tricks:
- Browning the meat before simmering adds depth of flavor to the chili.
- Letting the chili simmer for a longer period of time allows the flavors to meld together.
- Serve with sour cream, shredded cheese, and chopped cilantro for added flavor.
Storage instructions:
- Store leftover chili in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chili in a pot over medium heat until heated through.
Presentation ideas:
- Serve in individual bowls with a dollop of sour cream and a sprinkle of shredded cheese on top.
Garnishes:
- Sour cream
- Shredded cheese
- Chopped cilantro
- Diced avocado
Pairings:
- Cornbread
- Rice
- Tortilla chips
Suggested side dishes:
- Roasted vegetables
- Salad
- Garlic bread
Troubleshooting advice:
- If the chili is too thick, add more beef broth or water to thin it out.
- If the chili is too thin, let it simmer uncovered for a longer period of time to thicken it up.
Food safety advice:
- Make sure to cook the goat meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Goat water chili is a traditional Caribbean dish that originated in the Cayman Islands.
Flavor profiles:
- Spicy, savory, hearty
Serving suggestions:
- Serve hot with your favorite toppings and sides.
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Region: Trinidad and Tobago