Bryans Chocolate Lamb Chili Recipes

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BRY'S CHOCOLATE LAMB CHILI



Bry's Chocolate Lamb Chili image

Chocolate and lamb in chili? Of Course!!! This is a wonderful chili recipe, concocted by my son Bryan. We use Icelandic lamb because it is really lean. Lean lamb is a must.

Provided by Bev

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 40m

Yield 6

Number Of Ingredients 16

1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
½ teaspoon red pepper flakes
½ tablespoon dried basil
1 teaspoon cumin
⅛ teaspoon cinnamon
2 large cloves garlic, minced
3 ½ tablespoons chili powder
½ teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid

Steps:

  • In a large pot, cook onions and ground lamb in olive oil over medium heat.
  • When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 33.8 g, Cholesterol 50.6 mg, Fat 16.4 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 5 g, Sodium 1051.5 mg, Sugar 6.2 g

BEEF CHILI WITH RED BEANS AND CHOCOLATE



Beef Chili with Red Beans and Chocolate image

Provided by Tyler Florence

Categories     main-dish

Time 2h40m

Yield 3 quarts ? 6 to 10 serving

Number Of Ingredients 23

3 pounds beef shoulder, cut in large cubes
Kosher salt and freshly ground black pepper
2 medium onions, diced
5 garlic cloves, halved
3 canned chipotle peppers in adobo, chopped
1 jalapeno, chopped
1/2 cup Ancho Chili Powder, recipe follows
1 (28-ounce) can whole tomatoes
2 tablespoons tomato paste
2 (15 1/2-ounce) cans kidney beans, drained and rinsed
1/4 cup cornmeal
1 tablespoon grated unsweetened chocolate
3 cups shredded white Cheddar, for serving
16 saltine crackers, for serving
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar

Steps:

  • Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot.
  • Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho Chile Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart.
  • Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers.
  • This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
  • Yield: about 1 cup

BRYAN'S CHOCOLATE LAMB CHILI



Bryan's Chocolate Lamb Chili image

We love Chili, we love Chocolate, we love Icelandic Lamb! My son, Bryan, came up with this recipe and we all love it! If you can get ground Icelandic lamb, use that, if not, any old ground lamb'll do. Go for it - try it yourself.

Provided by Bev in NY

Categories     Lamb/Sheep

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 medium onion, chopped
1 lb lean ground lamb
2 tablespoons olive oil
1/2 teaspoon red pepper flakes, to taste
1/2 tablespoon dried basil
1 teaspoon cumin
1/8 teaspoon cinnamon
2 cloves garlic, minced
3 1/2 tablespoons chili powder
1/2 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar or 1 teaspoon brown sugar
1 bay leaf
salt and pepper
1 (14 1/2 ounce) can diced tomatoes with juice
4 cups canned red beans, with liquid
sour cream, for garnish
grated cheese, for garnish
chopped onion (to garnish)

Steps:

  • In a large pot, cook onions and ground lamb in olive oil over medium heat.
  • When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste.
  • Saute for 1 or 2 minutes to allow flavors to blend and blossom.
  • Stir in tomatoes and beans.
  • Increase heat to bring soup to a boil.
  • Reduce heat, and simmer for 15 minutes.
  • Load into large bowls (or small, depending on appetite) and garnish with your choice of toppings.

Nutrition Facts : Calories 445.5, Fat 23.9, SaturatedFat 8.6, Cholesterol 55.4, Sodium 821.2, Carbohydrate 36.8, Fiber 14, Sugar 4.8, Protein 23

BRY'S CHOCOLATE LAMB CHILI



Bry's Chocolate Lamb Chili image

Chocolate and lamb in chili? Of Course!!! This is a wonderful chili recipe, concocted by my son Bryan. We use Icelandic lamb because it is really lean. Lean lamb is a must.

Provided by Bev

Categories     Chili

Time 40m

Yield 6

Number Of Ingredients 16

1 medium onion, chopped
1 pound lean ground lamb
2 tablespoons olive oil
½ teaspoon red pepper flakes
½ tablespoon dried basil
1 teaspoon cumin
⅛ teaspoon cinnamon
2 large cloves garlic, minced
3 ½ tablespoons chili powder
½ teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon white sugar
1 bay leaf
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes with juice
4 cups red beans, with liquid

Steps:

  • In a large pot, cook onions and ground lamb in olive oil over medium heat.
  • When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

Nutrition Facts : Calories 366 calories, Carbohydrate 33.8 g, Cholesterol 50.6 mg, Fat 16.4 g, Fiber 10.9 g, Protein 22.6 g, SaturatedFat 5 g, Sodium 1051.5 mg, Sugar 6.2 g

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)



Lamb Chili With Mushrooms (Rick Bayless) image

This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.

Provided by flower7

Categories     Lamb/Sheep

Time 4h

Yield 8 serving(s)

Number Of Ingredients 13

16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or 1/4 cup cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or 3 tablespoons all-purpose flour
salt

Steps:

  • Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
  • While the garlic is roasting, stem and seed the chiles.
  • Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
  • In a few seconds, when they crackle, flip them and press down to toast the other side.
  • In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
  • Drain.
  • In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
  • Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
  • With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
  • Heat the oil in a 4-quart pot over medium-high heat.
  • When hot, add the lamb and brown thoroughly, about 8 minutes.
  • Add the chile puree and stir for about 5 minutes as the mixture thickens.
  • Stir in beef broth and simmer until lamb is tender, about 2 hours.
  • Add mushrooms, epazote, hot sauce and masa harina.
  • Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
  • Taste and season with salt.

Nutrition Facts : Calories 410.7, Fat 30.2, SaturatedFat 11.1, Cholesterol 82, Sodium 345.8, Carbohydrate 12.7, Fiber 4, Sugar 1.5, Protein 24.2

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Top Asked Questions

What are some good recipes to make with ground lamb?
In a large pot, cook onions and ground lamb in olive oil over medium heat. When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans.
What is the best way to cook a lamb roast?
Ready In. 40 m. In a large pot, cook onions and ground lamb in olive oil over medium heat. When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans.
Is there more than one way to make chili?
There's more than one way to make chili, and these unique chili recipes have what it takes to stand out from the crowd. From a fiery habanero and bacon-based recipe to a zesty dish equipped with peanut butter and bay leaf, we have the most surprising flavor profiles you'll ever find in a chili bowl.

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