This post may contain affiliate links. Please read our disclosure policy.
The Best Lamb Chili Recipe is loaded with ground lamb, beans, peppers and a homemade chili seasoning. It is a heartwarming and crowd-pleasing dish that everybody will love.
Lamb Chili Recipe
This is seriously the best lamb chili recipe ever. This recipe is filling, it’s flavorful, and it’s absolutely delicious. Ready to meet your new favorite chili recipe? Let’s go!
Why You’ll Love It
- Amazing meal prep. Chili will give you healthy, tasty meals for days to come. A good batch of chili provides leftovers for days and days. This recipe, with the quantities we recommend, serves 4-6 and you can easily double it and freeze for later. You could also turn it to a nice chili mac and cheese recipe for the sake of variety.
- Healthy. This recipe is just so beautifully healthy, made with lean ground lamb, red kidney beans, and tons of veggies. That means it’s high in protein, fiber and vitamins. Best of all, we’re using a homemade chili seasoning so you don’t need to worry about any nasty additives (like too much sodium or preservatives) you might find in the store-bought kind.
- Made in no time at all. This chili can be on your plate in 60 minutes.
Lamb Chili Ingredients ( Notes)
There’s a big debate on the internet right now about whether chili should have beans or no beans. We’re firmly in the camp that says lamb chili should contain ground lamb, tomato paste, spices, and beans. Beans add so much fiber and protein to the dish that you really shouldn’t ignore them. Plus they taste great and add plenty of texture!
- Lamb : Of course, the real star of the show is the lamb. We love using 85-90 % fat because that little bit of fat is where you get most of the flavor for the dish. Any leaner, and you’ll sacrifice flavor and texture.
- Tomato Paste: Much of the taste of a classic chili recipe comes from the generous use of tomato products. We use only tomato paste for this recipe.
- Beans: While some people might prefer chili with no beans, it’s our absolute favorite way to have chili. We’ll be using kidney beans, to add texture and fiber to this great chili recipe. You can use other beans, too, like black beans, garbanzo beans, or cannellini beans.
- Chili Seasoning: Our not-so-secret weapon to really take this chili into the stratosphere is our homemade seasoning. Making your own chili seasoning is better tasting and better for you than buying anything from the store. You only need: chili powder, cumin powder, coriander powder, dried oregano, liquid smoke, salt and pepper.
How to Make Truly the BEST Lamb Chili
To really get the most out of your chili, we recommend a few tricks.
- Sauté your ground lamb until nicely browned.
- In the same pot, sauté onion and bell peppers until softened, about 6-7 minutes. Add the cilantro, garlic and jalapeño. Cook until fragrant, about 1 minute.
- Then return the cooked lamb and add the rest of your ingredients, including chili seasoning, mixing together to combine.
- Bring the mix to boil, then reduce to low heat. Allow to simmer for at least 45 minutes. Leave it to simmer for longer if you want a deeper, more complex flavor.
Once upon a time, traditional chili was served without beans. We love beans, though, so we’re using them in this recipe.
To make your chili more flavorful, you should use more homemade chili seasoning. We recommend making your own spice mix so you can control the flavor. You can add more flavor with salt, heat (like hotter chiles) or a jar of salsa.
We love topping our chili with sour cream or Greek yogurt, cilantro, crumbled feta, lime wedges and mint.
Can I make this chili recipe in the Crockpot or Instant Pot instead?
Sure! You can easily make chili in the slow cooker or instant pot. Just adjust your timing accordingly.
Leftover Chili Ideas
If you have chili leftovers, we recommend:
- Chili baked potatoes
- Chili nachos
- Chili mac and cheese
Can I Freeze Lamb Chili?
Absolutely! This recipe is perfect for freezing. First, let your chili cool completely, then transfer to an airtight container. Remove as much air as possible. It will stay in the freezer for up to three months!
Storage
- Lamb chili will keep in the fridge for up to 5 days.
- To reheat, you can return the chili to the pot, heating over medium heat until boiling.
Love Lamb? Try These Recipes!!!
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Lamb Chili
Ingredients
Lamb Chili
- 2 tablespoons vegetable oil
- 1 pound 85-90 % lean ground lamb
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 onion, finely chopped
- 2 small green bell peppers, finely diced
- 1 small bunch cilantro, finely chopped
- 4 garlic cloves, minced
- 2 small jalapeños, seeded and finely chopped
- 2-3 tablespoons red chili powder
- 2 teaspoons cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon dried oregano
- 1/4 teaspoon liquid smoke, optional
- 2 tablespoons tomato paste
- 3 cups chicken broth or water
- 2 15 oz. each cans red kidney beans, drained and rinsed
- 2 tablespoons masa harina, corn flour, only if needed
- Fresh cilantro and mint leaves, for garnish
Serving
- Plain yogurt
- Lime wedges
- Crumbled feta cheese
Instructions
- Add the oil to a large soup pot and place it over medium-high heat. Once it is hot, add the lamb and cook, breaking up with a spatula, until well browned, about 6-7 minutes. Season with salt and pepper. Transfer to a plate lined with paper towels.
- In the same pot, sauté onion and bell peppers until softened, about 6-7 minutes. Add the cilantro, garlic and jalapeño peppers. Cook until fragrant, about 1 minute.
- Add the chile powder, coriander, cumin, dried oregano, liquid smoke and tomato paste, and cook further for 1 minute or until well combined.
- Return the lamb to the pot. Stir in 3 cups chicken broth and beans. Season with salt to taste.
- Simmer (partially covered) over medium-low heat for 45 minutes. You might need to add more water if the chili becomes too thick. If you like thicker chili, add 2 tablespoons of masa harina ( mixed with 2 tablespoons water) in the last 15 minutes. Taste and adjust seasonings if necessary.
- Garnish with fresh cilantro and mint leaves.
- Serve with yogurt, crumbled feta, tortilla chips and lime wedges.
- Enjoy!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
This chili was so rich and flavorful! The lamb added such a deep, hearty taste. I served it with crusty bread, and it was perfect for a cozy night in.
That sounds amazing, Carla! So glad you loved it—lamb really does add a whole new level of flavor!
This is seriously the best chili I’ve ever made! I followed the recipe exactly and the flavors were amazing! This chili will be on a constant rotation for us! Thank you for the great recipe!
Hi Shana! 🥰 That’s the biggest compliment ever. So happy the flavors worked perfectly for you. Thanks again for taking the time to leave such a kind comment! ❤️
Hi!! I made a double batch with cornbread. My family loved it! Thank you. 😊
Hi! That’s so wonderful to hear! 😊 A double batch with cornbread sounds absolutely perfect – cornbread is such a great pairing with this chili. I’m so glad your family loved it! Thanks for taking the time to let me know, it really makes my day! ❤️