Saturday, November 17, 2012

Crock Pot Canada Goose Breast Chili

Being a country gal with a hunt lovin husband we have a chest freezer full of fish, deer, and goose. I still have a few goose breasts left in the freezer from January this year. I need to use em up before they go bad. Canada goose came into season in Maryland today so I really need the space. Light Bulb=Goose chili.
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!

yum!                                                 
You will need:
Crock Pot
Cold water
Vinegar
2 goose breast
butter
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.





  Dice your onion and peppers. Then dice your goose breast.

 Use howevermuch butter you usually use to brown stuff. I used like teaspoon or so. Melt butter and put in your onion, peppers and garlic. Add your goose. Brown it all up.  Place in the crock pot.




                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!


2 comments:

The Farmer's Attic said...

What an interesting chili. I know that I wouldn't be able to use Goose breast. I'm thinking it would be okay to substitute chicken breast. Love all the ingredients - going to have to try this one!

Lucy

Ashley said...

Thanks Lucy.
The goose breast actually reminds me more of steak, if you can believe it!
I'm sure chicken would be tasty as well though!

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