Instructions: Since its cold weather everywhere, chili makes a warm welcome. And, since
we raise goats, have a lot of chevon in the freezer, have collected some interesting ;stats on goat meat. 3oz cooked chevon -122 cal, 2.58 grams of
fat, .79 grams saturated fat as opposed to the leanest chicken 120 cal, 3.5 g

Put 1 lb ground chevon in a hot skillet to sear. I dont use any oil, just hover over and stir often, since it doesnt have any fat to cook out of it to
help keep from sticking. Turn the heat down and add 1/2 med chopped onion, 1/2 a chopped bell pepper (red if you have it) and 1-2 jalapeno peppers. I like the TAM mild ones and use them in place of hot peppers. If you prefer a
milder chili, use 1/2 to 1 pepper, and seed it out, discarding the veins,too.

Cook all that until the onion is translucent. Add 28 oz can of stewed tomatoes plus about 1/2 can of water.

Add chili powder to taste. this is not hot, so add a generous teaspoonful.

2
tsps each of Cumin, oregano, sage, and a dash of salt if you prefer. Cook until it begins to absorb the water from the tomatoes, (break up the whole tomatoes if you already havent done so.)

Texans HATE beans in chili, but I like the flavor so I sneak em in. I use an
instant flaked black bean, about 1/4 cup to the chilipot. Stir and let this thicken and the flake beans cook. Add cayenne, just a dash to brighten the pot, and about 2 tbsp of either cornmeal or corn masa to thicken. if its too thick, add tomato juice and get it back to the consistency and color you want.

Makes enough for 4 people

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