Description
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.
Ingredients
Scale
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!
Notes
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.
Freeze: 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!
- Prep Time: 10 min
- Cook Time: 55 min
- Category: Lamb recipes
- Cuisine: American
Nutrition
- Calories: 357kcal
- Sugar: 6g
- Sodium: 1574mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 30g
- Cholesterol: 48mg