Lamb Chili Recipes

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LAMB CHILI

Provided by Marian Burros

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

Time 40m

Yield 2 servings

Number Of Ingredients 14



Lamb Chili image

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.

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

SPICY LAMB CHILI

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



Spicy Lamb Chili image

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.

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

LAMB CHILI

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



Lamb Chili image

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

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

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

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 52



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

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.

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

GRILLED SWEET CHILI LAMB CHOPS

Quick and easy marinade, then throw on the grill. Sweet chili lamb chops, with brown sugar and fresh mint. Serve with pasta salad, coleslaw, or both!

Provided by Mobilejpop

Categories     Meat and Poultry Recipes     Lamb     Chops

Time 8h35m

Yield 4

Number Of Ingredients 13



Grilled Sweet Chili Lamb Chops image

Steps:

  • Rinse lamb chops and pat dry. Set aside.
  • Whisk lemon juice, white wine, brown sugar, parsley, mint, vinegar, chili powder, chipotle powder, garlic, Worcestershire, liquid smoke, salt, and black pepper together in a large mixing bowl to emulsify. Add lamb chops. Marinate in the refrigerator, 8 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook lamb chops on the preheated grill until browned and only slightly pink in the centers, brushing with marinade frequently, about 6 minutes per side. Stand chops upright for the final turn, which heats the bone and cooks the meat internally. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C). Rest lamb chops for about 3 minutes before serving.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 24 g, Cholesterol 56.3 mg, Fat 14.9 g, Fiber 4.8 g, Protein 15.8 g, SaturatedFat 5.8 g, Sodium 154.8 mg, Sugar 14.1 g

4 raw chop with refuse, 120 g; (blank) 4.225 ounces lamb chops
2 each lemons, juiced
¼ cup dry white wine
¼ cup brown sugar
⅛ cup chopped fresh parsley
⅛ cup chopped fresh mint
3 tablespoons apple cider vinegar
3 tablespoons chili powder
1 tablespoon ground dried chipotle pepper
2 cloves garlic, minced
5 dashes Worcestershire sauce
3 dashes liquid smoke flavoring
1 pinch salt and ground black pepper to taste

LAMB AND WHITE BEAN CHILI

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



Lamb and White Bean Chili image

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.

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

LAMB CHILI

Categories     Soup/Stew     Bean     Herb     Lamb     Vegetable     Super Bowl     Low Fat     Healthy     Bon Appétit

Yield Serves 4 to 6

Number Of Ingredients 13



Lamb Chili image

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.

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.

LAMB AND WHITE BEAN CHILI

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



Lamb and White Bean Chili image

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

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

BEEF/LAMB CHILI

Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!

Provided by MadCity Dale

Categories     Lunch/Snacks

Time 3h

Yield 1 gallon

Number Of Ingredients 16



Beef/Lamb Chili image

Steps:

  • Instructions for the night before:.
  • Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
  • Place livers in a medium bowl and cover with water.
  • Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
  • The next day:.
  • Warm oil over medium heat.
  • Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
  • Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
  • Bring chili to a boil, then reduce heat to low and simmer for an hour.
  • Enjoy!

Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6

2 lbs stir-fry beef
1 lb stew meat beef
1 lb ground pork
2 lbs lamb liver (but beef would work too)
5 lbs leftover hamburger patties
2 -3 large onions, peeled and chopped
50 garlic cloves, minced
1 tablespoon oil
8 large tomatoes, peeled and chopped or 30 ounces peeled diced tomatoes
1 quart pork broth or 1 quart water
4 tablespoons chili powder
1 tablespoon cumin
2 teaspoons black pepper
1 teaspoon oregano
1 tablespoon sea salt
2 lemons

LAMB AND CRANBERRY CHILI

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



Lamb and Cranberry Chili image

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

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

LAMB AND BLACK BEAN CHILI

This chili hits the spot a cold night!

Provided by jennkl

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 2h20m

Yield 4

Number Of Ingredients 7



Lamb and Black Bean Chili image

Steps:

  • Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
  • Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.

Nutrition Facts : Calories 382.9 calories, Carbohydrate 27.9 g, Cholesterol 75.9 mg, Fat 16.3 g, Fiber 9.2 g, Protein 29.2 g, SaturatedFat 6.6 g, Sodium 679.3 mg, Sugar 6.4 g

1 pound ground lamb
1 yellow onion, diced
2 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can black beans, rinsed and drained
2 teaspoons hot pepper sauce (such as Tabasco®), or to taste
2 cups beef stock

BRY'S CHOCOLATE LAMB CHILI

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



Bry's Chocolate Lamb Chili image

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

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

GROUND LAMB AND LENTIL CHILI

This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 19



Ground Lamb and Lentil Chili image

Steps:

  • In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
  • Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
  • Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
  • Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
  • Garnish with cilantro before serving.

3 tablespoons olive oil
3 medium garlic cloves, finely chopped
2 medium onions, finely chopped
2 tablespoons medium-hot pure chile powder
1 tablespoon mild paprika
1 teaspoon dried red chili pepper flakes
1 teaspoon red cayenne pepper
1 tablespoon ground cumin
1/2 teaspoon ground coriander
1 lb ground lamb
1 cup dried red lentils
2 cups beef broth
1 (14 1/2 ounce) can crushed tomatoes
1 tablespoon dried oregano leaves
1 teaspoon dried rosemary
1 tablespoon salt
2 teaspoons sugar
1 teaspoon fresh ground black pepper
1/3 cup finely chopped cilantro, for garnish

SPICY LAMB AND CHORIZO CHILI

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



Spicy Lamb and Chorizo Chili image

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.

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

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)

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



Lamb Chili With Mushrooms (Rick Bayless) image

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

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

LAMB CHILI WITH LENTILS

Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players - onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.

Provided by Pierre Franey

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 servings or more

Number Of Ingredients 17



Lamb Chili With Lentils image

Steps:

  • Heat the oil in a large heavy pot, and add the meat. Cook over medium-high heat for three or four minutes, stirring with a heavy metal kitchen spoon to break up any lumps.
  • Add the onions, garlic, celery, red pepper, jalapeno pepper, cumin and chile powder, and stir to blend well. Cook until the onions are translucent.
  • Add the oregano, bay leaves, tomatoes and chicken broth along with 1 cup water and salt and pepper. Bring to a boil, stirring often. Cook for 20 minutes.
  • Place the lentils in a saucepan with 3 cups of water, and salt to taste. Bring to a boil, and simmer for 15 minutes, stirring often. Drain.
  • Add the lentils to the meat mixture. Cook for 10 minutes, stirring often. Remove bay leaves. Serve with a dollop of sour cream, and wedges of lime if desired.

Nutrition Facts : @context http, Calories 914, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 81 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 41 grams, Sodium 790 milligrams, Sugar 8 grams

1 tablespoon olive oil
2 pounds lean lamb, preferably from the leg, coarsely ground or cut into 1/4-inch cubes
2 cups finely chopped onions
2 tablespoons finely chopped garlic
1 cup finely chopped celery
1 cup finely chopped sweet red pepper
1 jalapeno pepper, cored, seeded and chopped fine
1 teaspoon ground cumin
3 tablespoons chile powder
1 teaspoon crumbled fresh oregano, or 2 teaspoons dried
2 bay leaves
3 cups canned crushed tomatoes
1 cup chicken broth, fresh or canned
Salt and freshly ground pepper to taste
1 cup dried green lentils
Sour cream for garnishing
Limes for garnishing

LAMB CHILI WITH MASA HARINA DUMPLINGS

Categories     Soup/Stew     Garlic     Lamb     Onion     Stew     Hot Pepper     Fall     Winter     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 22



Lamb Chili with Masa Harina Dumplings image

Steps:

  • Make chili:
  • Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.
  • Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.
  • Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.
  • Make dumplings:
  • Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).
  • Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

For chili
10 dried mild New Mexico chiles (2 1/2 to 3 oz)
5 cups water
3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons lard or vegetable oil
1 large onion, chopped (2 cups)
4 garlic cloves, minced
2 Turkish bay leaves or 1 California
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano, crumbled
3 tablespoons finely chopped canned chipotle chiles in adobo
For dumplings
3/4 cup masa harina (corn tortilla mix)
1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chilled lard or unsalted butter, cut into small pieces
3/4 cup well-shaken buttermilk
2 tablespoons chopped fresh cilantro

COLORADO LAMB CHILI

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



Colorado Lamb Chili image

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

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

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