Lamb Chili Recipes

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COLORADO LAMB CHILI



Colorado Lamb Chili image

This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. -Karen Gorman, Gunnison, Colorado

Provided by Taste of Home

Categories     Lunch

Time 1h50m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 15

1 pound lamb stew meat, cut into 1-inch pieces
2 tablespoons canola oil, divided
1 large onion, chopped
1 large sweet yellow pepper, chopped
4 garlic cloves, minced
1 can (30 ounces) black beans, rinsed and drained
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium beef broth
1 tablespoon dried oregano
1 tablespoon chili powder
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon fennel seed, crushed
Sliced green onions, chopped tomatoes and corn chips, optional

Steps:

  • In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside., In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan., Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired.

Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 646mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges

LAMB CHILI



Lamb Chili image

This easy to follow Lamb and Red Beans Chili is all time popular Mexican specialty. Spicy lamb with smoky chili flavor is favorite of every one in my house. Originally Lamb Chili is served topped with salsa verde and corn tortilla on side but I prefer it with cilantro lime rice. Try to get good quality 80-20 lamb that works best for Lamb Chili. For chili part of it, I use homemade Ancho Chili paste (called by some Pasilla chiles) but you can use store bought paste too.To make Ancho Chili paste at home, Soak ancho peppers in hot water for 15 minutes. Remove from water and keep the water for later use. Remove stems and seeds from peppers. Process with little amount of Ancho Chili pepper water to a fine puree. Strain to get rid of hard skin. Mix paste with 1/2 tsp white vinegar and refrigerate for upto 1 week.

Provided by Savita

Categories     Main Course     Dinner

Time 1h20m

Number Of Ingredients 19

2-3 Garlic, cloves, fine chopped
1.5 lbs Lamb, ground
1.5 Cup Kidney Beans, Canned or pre-cooked Red Beans
1 Cup White Onion, Or Red onion fine chopped
1 tbsp Salt
1/2 tbsp Black Pepper
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Lemon, Zest and juice
1 tsp Thyme
1 tsp Parsley, dry or 2 tbsp freshly chopped
1 tsp Smoked Red Pepper
1 tbsp Ancho Chili Paste, mixed with 2 tbsp water
1 tsp Red Pepper Powder
2 Cup Dark Lager Beer
2 Cup Chicken Stock, Low Sodium
2 tbsp Canola Oil, Or Olive oil
1-2 Bay Leaf
1 tbsp Tomato Paste

Steps:

  • Heat oil in heavy bottom Dutch oven. Add lamb and fry till lamb is brown. Break lamb into small chunks as you fry it. It takes about 10 minutes to dry moisture in lamb and another 10 minutes to brown it. Remove on a plate with slotted spoon leaving most of oil behind.
  • Add chopped onion and garlic in same dutch oven and fry until translucent.
  • Now add bay leaf, lemon zest and all seasonings and continue frying for two more minute. Add tomato paste, chili paste, lemon juice and fry for another two minutes. Add some water if is sticking to bottom of the pan.
  • Add beer, chicken stock, salt and bring to boil. Add kidney or red beans and simmer at low medium heat for about 30 minutes or until lamb is tender. Taste and adjust salt. Serve with rice and salsa. Enjoy!

LAMB CHILI



Lamb Chili image

Enjoy tender lamb slowly simmered along with a variety of chile peppers and spices in this not-so-common chili version. Try substituting dark Mexican beer for the chicken stock, adding it once you've cooked all the spices in the pepper mixture. Let it reduce for a few minutes and continue with the recipe.

Time 1h15m

Yield Serves 6 to 8

Number Of Ingredients 23

2 pounds lamb stew meat, cut into chunks
Salt and pepper to taste
1 tablespoon canola oil
1 green bell pepper, chopped
1 Poblano or Anaheim pepper, chopped (optional)
1 red bell pepper, cored, chopped
1/2 yellow onion, chopped
1 jalapeño pepper, seeded and chopped
2 cloves garlic, finely chopped
1 tablespoon ancho chile powder
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1 cup low-sodium chicken broth
1 tablespoon Worcestershire sauce
1/2 tablespoon brown sugar
1 (14.5-ounce) can crushed fire-roasted tomatoes
1 (7.0-ounce) can chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15.0-ounce) can black beans, drained and rinsed
1 (15.0-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, thinly sliced
3 tablespoons chopped fresh cilantro

Steps:

  • In a large bowl, season lamb all over with salt and pepper.
  • In a large pot, heat oil over medium heat.
  • Working in batches, add lamb and cook about 2 minutes per side, until browned.
  • Transfer lamb to a large plate as done. Discard excess fat, leaving only about 1 tablespoon in the pot.
  • Bring pot back to medium heat, add green bell peppers, Poblano or Anaheim pepper (if using), red bell peppers, and onions and cook for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables.
  • Add jalapeño and cook for another 3 minutes, stirring from time to time.
  • Add garlic, cook for 1 minute more, then add chile powder, oregano, coriander, cumin, and salt and pepper.
  • Let spices cook, stirring constantly, for 1 minute.
  • Return lamb to pot. Stir in broth, Worcestershire sauce, sugar, tomatoes, chipotle sauce, and bay leaf.
  • Raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper.
  • Lower heat to a slow simmer, cover and cook for about 30 minutes.
  • Check on the consistency of the sauce and add water 1/2 cup water at a time to reach desired thickness.
  • Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through.
  • Ladle chili into bowls and garnish with green onions and chopped cilantro.
  • Recipe Variation: To add a smoky depth of flavor, you can roast the Poblano or Anaheim pepper before adding. Using tongs, hold the pepper over a high heat gas flame, charring all over for about five minutes. You want the pepper skin to have a very dark color on all sides. When done, place in an airtight container and let stand to "sweat" for about 5 minutes. Using plastic gloves to protect your fingers, rub the skin off and discard. Open the pepper and remove veins and seeds and discard the top or stem. Chop and add to recipe along with the jalapeño pepper.

Nutrition Facts : Calories 460 calories, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 120 milligrams, Sodium 930 milligrams, Carbohydrate 35 grams, Protein 50 grams

SPICY LAMB CHILI



Spicy Lamb Chili image

This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.

Provided by LARavenscroft

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish

Steps:

  • Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
  • When onions are soft and meat browned; drain well.
  • Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
  • Sauté for 1 to 2 minutes.
  • Add tomatoes and beans; bring soup to a boil.
  • Reduce heat, simmer for 15 minutes.
  • Ladle into bowls and garnish with toppings.

LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS



Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 52

1/4 cup olive oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper
2 red onions, finely diced
1 tablespoon minced garlic
1 jalapeno pepper, finely diced
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro
Tri-Color Salsa (recipe follows)
Avocado Relish (recipe follows)
Blue Corn Muffins (recipe follows)
2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillos, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
  • Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
  • Combine all ingredients in a bowl. Let sit 30 minutes before serving.
  • Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
  • Combine all ingredients in a medium bowl.
  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

LAMB AND CRANBERRY CHILI



Lamb and Cranberry Chili image

This is my personal, award-winning 2013 Chili Cook-Off submission. The smoky cumin and spicy peppers paired with the bold, savory lamb contrasts beautifully with tart-sweet dried cranberries! Try it for yourself at your next chili cook-off and see how you do! Serve with classic cornbread.

Provided by V8Rotor

Categories     Beef Chili

Time 2h35m

Yield 12

Number Of Ingredients 22

3 tablespoons olive oil
1 medium red onion, chopped
2 teaspoons minced garlic
2 pounds cubed lamb stew meat
2 pounds 85% lean ground beef
2 (15 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans diced tomatoes with jalapeno peppers
2 (15 ounce) cans water
1 (15 ounce) can kidney beans
4 cubes beef bouillon, crushed
½ cup ketchup, or more to taste
1 medium jalapeno pepper, chopped
2 tablespoons dried basil
2 tablespoons onion powder
2 tablespoons garlic powder
4 teaspoons ground cumin
2 teaspoons chile paste
2 teaspoons ground cinnamon, or more to taste
2 teaspoons Mediterranean seasoning, or more to taste
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 cup dried cranberries

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.
  • Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.
  • Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.
  • Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 26.1 g, Cholesterol 88.4 mg, Fat 16.2 g, Fiber 5.2 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 1128.3 mg, Sugar 10.3 g

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

LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

  • Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
  • Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
  • Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground lamb
1 cup coarsely chopped red onion
1 can (15 ounces) cannellini beans, undrained
1 jar (16 ounces) mild chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), divided
4-1/2 teaspoons finely chopped lemon zest, divided
3 tablespoons orange marmalade
1/4 cup minced fresh parsley
1/4 cup crumbled goat cheese
2 tablespoons sliced almonds
Optional: Additional chopped red onion and toasted naan flatbread or pita bread

Steps:

  • In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.

LAMB CHILI



Lamb Chili image

Provided by Marian Burros

Categories     dinner, one pot, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
1/8 teaspoon salt
Black pepper to taste

Steps:

  • Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
  • Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
  • Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
  • Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
  • Stir in cumin, coriander and ginger. Reduce heat to simmer.
  • Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
  • Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
  • Season with salt, if desired, and pepper.

SPICY LAMB AND CHORIZO CHILI



Spicy Lamb and Chorizo Chili image

Categories     Bean     Beef     Lamb     Pepper     Pork     Sauté     Super Bowl     Sausage     Hot Pepper     Fall     Winter     Tailgating     Bon Appétit

Yield 6 to 8 servings

Number Of Ingredients 10

2 1/4 cups canned low-salt chicken broth
3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
1 teaspoon cayenne pepper
2 1-pound rolls beef or pork chorizo, casings removed
2 cups coarsely chopped red onions
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 tablespoon ground cumin
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
2 15-ounce cans golden hominy or pinto beans, rinsed, drained

Steps:

  • Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
  • Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
  • Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
  • *Sold at Latin American markets and some supermarkets.

LAMB CHILI



Lamb Chili image

A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.

Provided by Marychef

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

500 g ground lamb (ground lamb)
1 (220 g) can kidney beans, drained (or use a couple of handfuls of chopped mushrooms or frozen peas if you don't like kidney beans)
1 tablespoon oil
1 chopped onion
1 red pepper, de-seeded and chopped
3 large garlic cloves, crushed
2 red chilies, de-seeded and finely chopped
1 (420 g) can chopped tomatoes (with juice)
500 ml lamb stock
1 tablespoon mint sauce
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon ground paprika

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add onion and garlic and sauté until just translucent, about 3 minutes.
  • Add the chillies and cook for one minute.
  • Add the lamb and cook until it is browned.
  • Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
  • Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.

Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9

LAMB CHILI



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.

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From centralgrazingco.com


EASY LAMB CHILI | KETO, LOW-CARB - A GIRL CALLED ADRI
2020-10-13 Start by cooking the lamb in a large pot or Dutch oven over medium heat until fully brown. 2. Next, season the ground lamb with kosher salt, ground black pepper, chili powder, …
From agirlcalledadri.com


LAMB CHILI RECIPE WITH SWEET POTATOES, CHICKPEAS AND MOROCCAN …
2019-01-25 Cook for 1 minute, or until the spices are fragrant. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has …
From feedmephoebe.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


HEALTHY SLOW COOKER LAMB CHILI - KROLL'S KORNER
2018-10-09 Once cooked, pour into bottom of slow cooker (crock pot does not need to be turned on yet). Pour all remaining ingredients onto the meat/onion mixture into the crockpot. …
From krollskorner.com


LAMB CHILI RECIPE WITH WHITE BEANS AND WILD RICE
2015-03-09 Let this cook for another 1 to 3 minutes. Add the cumin, chile powder and coriander. Add that cooked lamb back into the pan with 4 cups of water and the 2 cans of white beans. …
From familyfocusblog.com


MOROCCAN LAMB CHILI | RACHAEL RAY IN SEASON
Stir in the tomatoes and 2 cups water. Return the lamb and any juices to the pot and simmer, 15 minutes. Using tongs, transfer the lamb to a cutting board.
From rachaelraymag.com


ULTIMATE LAMB CHILI - THE CURIOUS PLATE
2018-10-12 Preheat a large pot to medium heat and the olive oil. Next, add the garlic with onions and green peppers. Sauté the vegetables for about five minutes. Once vegetables have …
From thecuriousplate.com


RECIPE DETAIL PAGE | LCBO
5 Remove cover and continue to cook until chili is thick, anywhere from 20 to 40 minutes longer depending on the heat of the fire. Stir in the beans and remove from the grill. 6 Toast bread on …
From lcbo.com


LAMB & CHICKPEA CHILI RECIPE | EATINGWELL
Instructions Checklist. Step 1. Heat oil in a large saucepan over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until beginning to soften, about 3 minutes. …
From eatingwell.com


LAMB CHILI RECIPE - NEWBIETO COOKING
"lamb chili recipe. Quick and Easy Recipes for breakfast, lunch and dinner. Find easy to make food recipes lamb chili recipe slow cooker. All your favourite
From newbieto.com


THE BEST LAMB CHILI RECIPE EVER - JERSEY BITES
Heat oil in a large dutch oven. Saute onions, red peppers until tender (approximately 10 minutes). Add garlic during the last few minutes. Add ground lamb and brown with cumin, onion powder …
From jerseybites.com


SLOW COOKER LAMB CHILI STEW | LAMB CHILI RECIPE | LAMB STEW | LAMB …
Instructions. Crumble the lamb and sausage well. Put in the slow cooker. Add the chopped tomatoes, tomato paste (water), beans, carrots, potatoes and mandarin oranges. In a small …
From allyskitchen.com


LAMB CHILI CURRY - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Lamb Chilli Curry - Neils Healthy Meals top neilshealthymeals.com. Lamb Chilli Curry Amount Per Serving Calories 442 Calories from Fat 239 % Daily Value* Fat 26.6g 41% Saturated Fat …
From therecipes.info


INSTANT POT GROUND LAMB CHILI • BEYOND MERE SUSTENANCE
2021-02-16 Brown the ground lamb - 1. Using the "sauté" setting, brown the ground lamb. A potato masher is helpful in breaking it up (as shown in the photo). Cook the aromatics and …
From beyondmeresustenance.com


LAMB CHILI RECIPE | EAT SMARTER USA
Brown lamb in hot oil in a pot until crumbly. Add onions, garlic and chile pepper and cook together for 1-2 minutes. Add tomato paste and a little beef broth, stir and let simmer briefly.
From eatsmarter.com


LAMB CHILI - ZUPAN’S
1 tablespoon olive oil; 4 garlic cloves, chopped; 3 medium green bell peppers, chopped; 2 medium onions, chopped; 2 pounds American ground lamb; 2 medium spiced cans chili …
From zupans.com


LAMB CHILI RECIPE | CHILIDIPPER
2011-07-24 Lamb Chili Recipe. Ingredients: 4 c of broth (chicken) 5 ozs of chiles (dried ancho); seeded stemmed 3 pcs of chiles (chipotle, canned in adobo sauce) 1/4 c 2 Tbsps of oil (olive) …
From chilidipper.com


DECADENT LAMB CHILI WITH DARK CHOCOLATE - RUNNING TO THE KITCHEN®
2021-10-15 Add the diced tomatoes and broth. Stir everything together and bring the mixture to a simmer over high heat. Once simmering, cover the pot with a lid leaving it slightly askew, …
From runningtothekitchen.com


MOROCCAN LAMB CHILI - NOSHIN' & NUM NUMS
Heat butter or ghee in dutch oven or stock pot on medium heat. Add onion, peppers, and saute until transparent. About 5 minutes. Add cumin, coriander, paprika, and garlic. Saute until …
From noshinandnumnums.com


GROUND LAMB RECIPES, LAMB CHILI, LAMB CHILI RECIPE - PINTEREST
3 easy ground lamb recipes to try! Flavorful and tender ground lamb is perfect to turn an ordinary dinner into a spectacular eating experience. Lamb shanks braised in wine and aromatics osso …
From pinterest.com


ULTIMATE AMERICAN LAMB CHILI | AMERICAN LAMB
2019-10-17 Preheat a large pot to medium heat and the olive oil. Next, add the garlic with onions and green peppers. Sauté the vegetables for about five minutes. Once vegetables have …
From americanlamb.com


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