Dish of the week winner has to be, Goat Chili from Cookeryonline.com. For those of you unfamiliar with goat meat, it is a very low-fat meat, is environmentally friendly (when compared to beef), and is very versatile. DH and I have raised our own goat, and will again next year. The goats keep the pasture eaten down, and relish poison ivy and garlic mustard (I’ll make pesto from that this next year). I encourage you to try goat meat, there are plenty of recipes online!
3 lbs lean ground goat meat
1 T ground oregano
2 T chili powder
6 T ground cumin
1/2 c flour
1 t garlic powder or two cloves of fresh garlic crushed
4 c Beef or Lamb Stock
1 tin chopped tomatoes (I used a 10 oz. can of Rotel diced tomatoes with chilis and lime)
In heavy pot, sauté onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and sauté until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chili powder and then flour, stirring vigorously until thoroughly blended. Lastly, add stock and chopped tinned tomatoes, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding beans to this chili, before or after cooking, is not recommended; serve beans as a side dish.