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Curried Goat Chili
Prep Time
20 mins
Cook Time
2 hrs 20 mins
Total Time
2 hrs 40 mins

A recipe inspired by Tom Barnes who raised goats in Custer, SD. We did a demo together for SD Specialty producers for Douglas High School Home Economics class. Photo by Cory Tomovick.

Course: Main Course
Servings: 4 people
  • 1 pound ground goat meat
  • 1 medium Spanish onion finely chopped
  • 15 oz. can coconut milk
  • 15 oz. can diced tomatoes I used fire roasted from Muir but regular fine
  • 15 oz can chickpeas garbanzo, drained and rinsed or freshly cooked chickpeas
  • 3 Tablespoons curry powder
  • 1/2 teaspoons chili powder
  • 2 teaspoons of Turmeric
  • 2 teaspoons salt more possibly after cooking.
  • 2 Tablespoons ghee butter that has the fat taken out, this allows to cook on high heat without burning the butter. Sold in most grocery stores now and is in specialty or health food stores
  • 4 Tablespoons chopped cilantro
  • 4 Tablespoons chopped scallions sliced at a diagonal, thinly
  1. Brown the goat meat in a heavy skillet. Remove the meat and set aside.
  2. Heat the ghee in a dutch oven over medium heat. Add the onions and sauté until soft, about 7-9 minutes. Add in the curry paste and chili powder. Add in another Tablespoon of Ghee if the mixture seems to dry. Cook for a few minutes. Raise the heat to medium-high. Add the cooked goat meat, diced tomatoes, coconut milk, chickpeas, turmeric and salt to the mixture. Stir well to combine. Bring to a boil then reduce to a simmer. Simmer for 45 minutes uncovered, giving a stir every 15 minutes. At the end, check to see if you need to add a little more salt. Once the 45 minutes is up, remove the chili from the heat and stir in the cilantro and scallions. Taste and adjust the seasonings as needed.

  3. Cucumber Raita (best made the day of so cukes won't be soft)

  4. 1 1/2 cups (12 ounces) of thick, Greek-style yogurt. Use full fat for flavor.

  5. 1 medium cucumber, peeled, seeded, and finely diced
  6. 2 teaspoons lemon juice
  7. salt & pepper to taste
  8. Using a fork, mix together yogurt, cucumber and lemon juice in a medium bowl. Add a little salt and pepper. Let sit for at least 2 hours in the refrigerator while the chili cooks. Dollop on top of the Goat Chili, give a stir before. Serve the chili over Basmati rice.

Recipe Notes
  • You can use fresh garbanzo-chick peas. Just  soak overnight and cook the day of. You could even do this two days before. Fresh chickpeas do add that special touch.
  • I usually buy curry powder when abroad or in a big city. I have a Keralan Curry that I bought at London's Borough Market.  When I use it, it reminds me of that trip.  Health food stores usually carry organic curry powder as well as ghee.  I also find ghee in supermarkets now. 
  • Ghee is just clarified butter.  You could substitute olive or grape seed oil but I find it gives the recipe more depth.  Ghee is used in Indian Cuisine.  It comes in a jar and once opened, must be refrigerated.   Because the fat has been removed it doesn’t pop or spit. Butter Fat has water which most butters are full of water. Ghee won't start smoking till around 485 degrees which means it has a high cooking temp. 
  • Pita bread is great with this dish.