This recipe is for two with some leftover as my kids will not eat chili in any way,shape or form. Goose breast cooks really well in a chili taking the same texture as steak. It is really good!
2 goose breast
1/2 onion diced
1/4 green pepper diced
1/4 red pepper diced
1 tsp minced garlic (from a jar)
1 4oz can diced green chillies
1 14.5 oz can diced tomatoes
1 6 oz can tomato paste
1 15.5 oz can beans - any kind. I used Light Red Kidney
4 tsp chili powder plus a lil more
1/2 tsp or so of cumin
1/4 tsp or so of nutmeg
1/4 tsp cayenne pepper
1/2 cup water or broth
Salt and Pepper to taste
Of course adjust to your tastes!
The day before you plan to make the chili soak your goose breasts in the fridge in a bowl of cold water with a smidgen of vinegar. Change the water 3 times a day each time refilling with cold water and vinegar. This helps remove the blood and gamey taste.
Yum, its gonna be tasty
Now you're gonna crack open those canned goods. Rinse and drain your beans.
Throw in the chillies, tomatoes, beans and tomato paste.
Add your spices
Add salt and pepper to taste.
Add 1/2 cup water and stir it all up!
Cook on low 4-6 hours
We are enjoying our dinner with iced tea, fresh baked bread, Monterey Jack cheese and a dollop of sour cream!
|My grandmothers vintage Kensington ironstone dishes. I love them!|