The FOOD Topic.

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Goatling Chili:
(makes about 14 cups)

2 tbsp cooking oil
1 tbsp salt
2 cup chopped onions
3 lbs lean ground goat meat
1 tbsp ground oregano
½ cup + 2 tbsp chile powder
2 tbsp ground cumin
½ cup flour
1 tsp garlic powder
8 cup boiling water

1. In heavy pot, sauté onions in cooking oil, add oregano, cumin, garlic powder and salt. Stir and sauté until onion is almost clear, then add ground meat and cook and stir until crumbly and almost gray. Add chile powder and then flour, stirring vigorously until thoroughly blended.

2. Lastly, add boiling water, bring mixture to a boil, and simmer for not more than one hour. Seasonings may be adjusted to individual taste. Adding pinto beans to this chile, before or after cooking, is not recommended; serve beans as a side dish.



Southwest Leg of Goatling

1 leg of goat (5 to 7 lbs), boned
2 tsp salt
1 cup wine or vinegar
1 tsp sage
1 cup vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chilies
1 tsp rosemary
2 garlic cloves, skin removed
½ tsp crushed pepper

1. Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve.

2. Quarter potatoes and onions and place in shallow roasting pan along with chili and garlic and pour ¼ cup marinade over vegetables.

3. Place goat on roasting rack over vegetables. Pour ¼ cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with ¼ cup marinade every 20-30 minutes before carving.

4. Serve with vegetables. Use drippings for gravy if desired.