Aug 05 2016
It has just been too hot for me to cook out; 93 yesterday and today. The wife was going out for supper with her Aunt and 4 cousins. I always like to have something with beans since she doesn’t like them too well. Yesterday I took a smoke goat shank and some of the meat from when I did a leg out to thaw. I decided to fix some chili with it so I bought a pound of small red beans and but on to soak overnight.
I usually do chili on the stove top but the shank would not fit the pot so I did it in the Crockpot. It would put less heat in the house anyway. I got the shank on cooking about 9 AM and all was done by 3:00 so let it simmer on low until I ate. There was more meat on the shank than I thought.
I had some grits leftover so I put some in the bottom of the bowl and had the chili over and some buttered saltines with it. It tasted pretty good, just about the right heat for me. I would have liked a little more meat in it but that had to do. So if you have any leftover smoked goat make some chili with it!
Shank after 3 hours
Meat from the shank
Smokin Don
My recipe:
Leftover smoked goat chili w red beans
Ingredients:
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
1 Tbs. yellow mustard
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.
