Nothing is better at warming you up and helping you feel cozy on a cold, snowy Wisconsin day like a hearty bowl of chili. My kids give this chili recipe 4 out of 5 thumbs up – which means it is pretty darn good!
For the ultimate comfort meal, serve the chili over baked sweet potatoes or mashed potatoes. If you aren’t eating gluten-free, it goes without saying that a slice of fresh baked bread would be an excellent chili-dipper!
I personally struggle with low iron levels, so chevon (aka goat meat) has been my go-to protein lately. Pasture raised goat is higher in iron than beef and holds together very nicely in chili, soups, and stews. You can use any ground or cubed meat and still end up with an easy, delicious chili to warm your soul. If using as a slow cooker freezer meal, I suggest a more lean meat such as our grass-fed goat or lamb – ground chicken or turkey would be great options as well.
- 1 pound ground or cubed grass-fed goat meat
- 3 bell peppers, diced
- 1/2 yellow onion, diced
- 28 oz tomato sauce
- 14.5oz can of petite diced tomatoes, undrained
- 3 cloves garlic, minced
- 1 Tbsp paprika
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 1/2 tsp ground oregano
- 1/4 tsp red pepper flakes
Lightly brown the goat in a large stockpot (no need to drain).
Add all of the ingredients.
Simmer over med-low heat for 2-3 hours, stirring occasionally.
This chili is also an EXCELLENT slower cooker freezer meal! Place all ingredients in a gallon-sized freezer bag. (No need to thaw the meat first) Press out as much air as possible, seal, and freeze for up to 3 months. When you are ready to cook, thaw bag in refrigerator overnight. Pour contents of bag into slow cooker and cook on the low setting for 4-6 hours. Break apart the goat meat, stir, and serve.
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