Tuesday, October 9, 2012

Spicy Lamb Chili

  • If you are like me, nothing says fall like a nice warm bowl of chili. This spicy lamb chili serves 6-8. Serve with freshly grated parmesan and a dollop of sour cream and you are sure to please the crowd. 

  • Ingredients
  • 2 pounds ground lamb meat (can substitute lamb with ground turkey, bison, venison, or beef)
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil
  • 1 green bell pepper, cored, seeded and chopped
  • 1 Poblano pepper
  • 1 red bell pepper, cored, seeded and chopped
  • 1 yellow onion, chopped
  • 3 jalapeño peppers, seeded and chopped
  • 3 cloves garlic, finely chopped or pressed with garlic press
  • 1 tablespoon chile powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 cup vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon brown sugar
  • 1, 14.5 ounce can, zesty jalapeño petite cut diced tomatoes
  • 2, 8 ounce cans, zesty tomato and green chili sauce
  • 1 dried bay leaf
  • 1 can black beans, drained and rinsed
  • 1 can red kidney beans, drained and rinsed
In a skillet, heat olive oil over medium heat. Add ground lamb, season with salt and pepper,  and cook until golden brown. Transfer lamb to a large bowl when cooked. Discard excess fat leaving only about 1 tablespoon. 

Add the tablespoon fat to a large stock pot and heat on medium. Add green and red bell peppers, Poblano pepper, and onions and cook over medium heat for 5 minutes, stirring occasionally. Add jalapeños and cook for another 3 minutes, stirring occasionally. Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper. Let spices cook together, stirring constantly, for 1 minute.
Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper. Lower heat to a slow simmer, cover and cook for about 30 minutes, stirring occasionally. Add beans and continue simmering, covered, for another 10 minutes. Enjoy!
Derived in part from Whole Foods recipe. 

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