LAMB CHILI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lamb Chili image

Categories     Soup/Stew     Bean     Herb     Lamb     Vegetable     Super Bowl     Low Fat     Healthy     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 13

1 tablespoon corn oil
1 cup chopped onion
6 large garlic cloves, chopped
3 dried ancho chilis*, stemmed, seeded, torn into pieces
2 dried New Mexico chilis, stemmed, seeded, torn into pieces
2 plum tomatoes, seeded, chopped
2 cups canned unsalted chicken broth
2 teaspoons dried oregano, crumbled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1 14 1/2-ounce can low-salt kidney beans, drained
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

  • Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
  • Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper.(Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

Vvv Vvv
[email protected]

Overall, this lamb chili recipe is a must-try. It's easy to make, flavorful, and sure to please everyone at your table.


Peter Lugo
[email protected]

This chili is so versatile. You can serve it with rice, pasta, or even cornbread.


Igho Faith
[email protected]

I added some chopped cilantro and sour cream to my bowl of chili and it was the perfect finishing touch.


Danze Powers
[email protected]

The spice blend in this chili is perfect. It's not too spicy, but it still has a nice kick to it.


Felicia Talley
[email protected]

I love that this recipe uses ground lamb instead of beef. It gives the chili a unique flavor that I really enjoy.


Khaalid Yare1
[email protected]

I made this chili for a potluck and it was a hit! Everyone raved about how delicious it was.


Arjun Paudel
[email protected]

This chili is perfect for a cold winter day. It's hearty, flavorful, and will warm you up from the inside out.


Buhle Thabethe
[email protected]

I wasn't sure about using lamb in a chili, but I'm so glad I tried this recipe. The lamb adds a richness and depth of flavor that you don't get with beef.


ALamin Bhai
[email protected]

The lamb chili turned out amazing! My family loved it and kept asking for seconds. Definitely a keeper recipe.


Fahim Shahriar
[email protected]

I love how easy this recipe is to follow. Even as a beginner cook, I was able to make this delicious chili without any hassle.


Jhumur Munsur
[email protected]

This lamb chili is a game-changer! The combination of spices and the tender lamb create a flavor explosion that will tantalize your taste buds.