LARGO, Fla. — Get ready for the kick of the three-bean goat chili, courtesy of The Dreaded Fisherman and Dwight Hudgins.
Why goat?
“Because this is one of the ingredients we ended up using on Chopped,†said Hudgins.
Hudgins is talking about his time on “Chopped Castaways†a Food Network cooking competition show airing now.
Hudgins serves the finished chili over a hot baked potato — and tops with cheese.
He offers his appreciation for his partner Sharon Young of Barbara's Kitchen.
“She held everything together while I was away. While I was on this island fighting the elements, she was fighting the business,†Hudgins said.
Recipe – 3 Bean Goat Chili
Ingredients
1/2 cup Kidney Beans
1/2 cup Pinto Beans (I use dried beans, soaked overnight, and cooked until tender and strained)
1 Jar of Barbara’s Kitchen – Black Bean and Corn Salsa.                     Â
2 Tbsp. Beef Tallow                  Â
1 medium onion, diced              Â
1 scotch bonnet pepper (habaneros are good substitutes)Â Â Â Â Â Â Â
1 tbsp minced garlic
1 carrot, peeled & sliced thin
1 lb. goat meat, finely minced
2 Tbsp. chili powder
2 tsp. ground cumin
1 Tbsp. paprika
1 tsp. dry oregano
Pinch of red pepper flakes to taste
1 15 oz. can crushed tomatoes
¾ cup low sodium Beef Broth
1 Tbsp. cider vinegar
1 green bell pepper, chopped
Sour cream and shredded cheese blend to top along with parsley
Directions
In a large pot, heat tallow over moderately low heat and cook the onions in it for 5-10 minutes, until softened.
Add the garlic and carrots and cook for one minute.
Raise the heat to medium and add the goat, stirring and breaking up pieces until no longer pink, about eight minutes.
Add the chili powder, cumin, paprika, oregano, and pepper flakes and cook for another minute.
Add the tomatoes, broth, and cook covered for 30-40 minutes.
Add the bell pepper, beans, and salt and pepper to taste.
Simmer for an additional 15 minutes until the peppers are tender.
The Food Network show “Chopped Castaways” airs on Tuesdays at 9 p.m.
