Summer Chili @Cabela’s

When your mother-in-law is recovering from a double bypass, you want to do all you can to help her recovery. Doctor’s orders are to eat healthy to promote the healing process. The problem is, after invasive heart surgery, most people don’t feel like eating. Scott’s mom has always loved my chili so the day she came home from the hospital, I made a big batch. With all the summer veggies I had cluttering up the counter, I decided to pack this batch of chili full of extra nutrition. The result was a fresh, healthy, flavorful chili that was completely different from my usual recipe. It was the most Jean had eaten since going into the hospital and my family gobbled it up as well. Two days later, another batch was requested so I decided to bring the recipe to my Cabela’s seminars with the yummy addition of freshly butchered goat backstrap and tenderloin. If tougher cuts of meat are used, increase cooking time until meat is tender or finish in a slow cooker. Please note, any meat can be used in place of the goat or crumbled and sautéed tempe is a great meat substitution (use vegetable broth instead of beef broth).

Summer Goat Chili

  • 2 tablespoons olive oil + 1 tablespoon for browning meat
  • 1 1/2 cups minced onion
  • 2 cups chopped orange, red and/or yellow bell pepper
  • 4 cloves minced garlic
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground oregano
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1 6-ounce can tomato paste
  • 1 15-ounce can diced tomatoes or 2 cups chopped fresh tomatoes
  • 1 pound ground or chopped wild game or goat meat
  • 1 15-ounce can corn, drained or 1 1/2 cups fresh or frozen corn
  • 2 15-ounce cans beans, drained (black, kidney, pinto or black-eyed peas)
  • 1 cup chopped spinach or baby kale
  • 1-2 cups beef or vegetable broth
  • Lime and chopped cilantro for garnish if desired

In a large pot, heat olive oil on medium-high heat. Add onions and caramelize 5-10 minutes. Add peppers and garlic, sauté 5 minutes. Add all spices and continue to sauté 2 minutes. Reduce to medium heat and add tomato paste and diced tomatoes. Sauté until all liquid evaporates. Push tomato mixture to the edges of the pan, add olive oil to the middle of the pan and brown meat 2-3 minutes. Combine meat with tomato mixture and add corn, beans, greens and broth. Add as much broth as you would like, less for thick chili, more for a thinner chili. Bring mixture to a boil then reduce to low, simmering 5-10 minutes before serving. Garnish with lime and chopped cilantro.

Justin Hyland works hard to create a great learning environment every time we work with him at the Springfield, OR Cabela’s.

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