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Lamb Chili

  • Author: chefjar
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x


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

  • 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


  • Plain yogurt
  • Lime wedges
  • Crumbled feta cheese


  • 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!


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


  • Calories: 357kcal
  • Sugar: 6g
  • Sodium: 1574mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Carbohydrates: 34g
  • Fiber: 9g
  • Protein: 30g
  • Cholesterol: 48mg

Keywords: lamb chili, chili recipe, how to make lamb chili