Lujack
06-28-2008, 07:30 PM
24 oz Tomato Paste
28 oz Whole Tomatos in a can.
15 oz White Beans
15 oz Black Beans
15 oz Kidney Beans
1 onion
4 Jalepeno Peppers
1 Large Red Pepper
6 Chile Peppers
1 Minced Galric Clove
1 1/2 Goose Breast Fillets (That means 3 breast fillets from two geese)
2 packages of chile powder
Turn crock pot on high and dump in the tomato paste and the can of whole tomatos. Use a wooden spoon to smash the hell out of the whole tomatos. You wont smash every single tomato but that is all good. Let this concoction heat up and start cutting up the peppers, onions and garlic. Cut the breast meat into bite size chunks as well.
After the tomato mixture is getting heated up, dump the cut up chile peppers and jalepenos into the mix. I personally like my chile a little spicy and I find four jalapenos does the trick. It is just enough to light a fire, but not so much it overpowers you. You can use less jalapenos or none at all depending on your taste.
While this is heating up, brown the cut up goose breast in a skillet. Do not cook it all the way through, just brown up the outside and take it off of the heat.
After about 30 minutes of so of heating up the tomato/pepper mix, dump in the meat (along with the juices from the skillet), onions, garlic, and red pepper. Then put in the two packs of chile powder and stir it all together. Toss in the three cans of beans and stir the crap out of it some more.
Let this cook on high for 1 1/2 hours, and then switch it to low for another 1 1/2 hours. Turn the crock pot down to warm and let it sit until you are ready to eat it.
I like to serve it with corn bread, and with plenty of graded cheese on top. I've never had anyone say they didn't like it.
http://i270.photobucket.com/albums/jj93/JLujack/GooseChile.jpg
28 oz Whole Tomatos in a can.
15 oz White Beans
15 oz Black Beans
15 oz Kidney Beans
1 onion
4 Jalepeno Peppers
1 Large Red Pepper
6 Chile Peppers
1 Minced Galric Clove
1 1/2 Goose Breast Fillets (That means 3 breast fillets from two geese)
2 packages of chile powder
Turn crock pot on high and dump in the tomato paste and the can of whole tomatos. Use a wooden spoon to smash the hell out of the whole tomatos. You wont smash every single tomato but that is all good. Let this concoction heat up and start cutting up the peppers, onions and garlic. Cut the breast meat into bite size chunks as well.
After the tomato mixture is getting heated up, dump the cut up chile peppers and jalepenos into the mix. I personally like my chile a little spicy and I find four jalapenos does the trick. It is just enough to light a fire, but not so much it overpowers you. You can use less jalapenos or none at all depending on your taste.
While this is heating up, brown the cut up goose breast in a skillet. Do not cook it all the way through, just brown up the outside and take it off of the heat.
After about 30 minutes of so of heating up the tomato/pepper mix, dump in the meat (along with the juices from the skillet), onions, garlic, and red pepper. Then put in the two packs of chile powder and stir it all together. Toss in the three cans of beans and stir the crap out of it some more.
Let this cook on high for 1 1/2 hours, and then switch it to low for another 1 1/2 hours. Turn the crock pot down to warm and let it sit until you are ready to eat it.
I like to serve it with corn bread, and with plenty of graded cheese on top. I've never had anyone say they didn't like it.
http://i270.photobucket.com/albums/jj93/JLujack/GooseChile.jpg