Spicy Lamb Chili Recipes

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SPICY THREE-MEAT CHILI

Provided by Nancy Fuller

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17



Spicy Three-Meat Chili image

Steps:

  • Heat the olive oil in a large Dutch oven over high heat and add the ground pork, ground bison and ground chuck; using the back of a wooden spoon, break up the meat into small pieces and cook until well browned, 10 to 12 minutes.
  • Add the garlic, bell peppers, jalapeno, onion, chili powder, cumin, chipotle, cayenne, 1 teaspoon salt and 1 teaspoon pepper, and cook, stirring occasionally, until the vegetables soften, 6 to 8 minutes.
  • Stir in the tomato puree, crushed tomatoes and beer, bring to a boil, then reduce the heat and simmer for 1 hour, stirring occasionally. Stir in the kidney beans and cook for 10 more minutes. Serve hot.

2 teaspoons olive oil
1 pound ground pork
1 pound ground bison
1 pound ground beef chuck
3 cloves garlic, minced
2 red bell peppers, chopped
1 jalapeno, seeds removed, chopped
1 large white onion, chopped
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons chopped chipotle chiles in adobo sauce
1 teaspoon cayenne pepper
Kosher salt and ground black pepper
One 28-ounce can tomato puree
One 28-ounce can crushed tomatoes
1 cup lager-style beer
Two 16-ounce cans red kidney beans, drained and rinsed

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

SPICY LAMB AND CHORIZO CHILI

From Bon Appetit. I haven't tried this one yet. Would be great topped with cilantro, sour cream, grated cheddar or Monterey Jack cheese, chopped red or green onion, and salsa. Look for chorizo in the refridgerated meat or deli case, and for dried ancho chilies at Latin markets, specialty food stores, or some supermarkets

Provided by Az B8990

Categories     < 4 Hours

Time 1h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 10



Spicy Lamb and Chorizo Chili image

Steps:

  • Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
  • Cover and simmer over medium heat until chilis softn, about 12 minutes.
  • Puree mixture in blender in batches.
  • Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
  • Transfer to fine strainer set over bowl. Let drain for 10 minutes.
  • Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
  • Add onions, garlic, oregano, and cumin.
  • Saute until onions begin to soften, about 5 minutes.
  • Sprinkle lamb with salt and pepper. Add to pot.
  • Saute until lamb is no longer pink on outside, abut 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 occasionallly, about 15 minutes.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 1864, Fat 163.5, SaturatedFat 67.9, Cholesterol 327.2, Sodium 527.8, Carbohydrate 36.7, Fiber 8.1, Sugar 2.5, Protein 60.1

2 1/4 cups low sodium chicken broth
3 ounces dried ancho chiles, stemmed, seeded, torn into pieces (about 5 large)
1 teaspoon cayenne pepper
2 lbs beef or 2 lbs pork chorizo sausages, casings removed
2 cups coarsly chopped red onions
12 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
3 1/4 lbs lamb shoulder, round-bone in chopped trimmed, boned, but into 3/4 inch cubes
2 (15 ounce) cans yellow hominy, rinsed, drained

CRISPY LAMB WITH CUMIN, SCALLIONS AND RED CHILES

Dongbei cai is the food of Northeast China. Weiliang Chen, the chef at Northeast Taste Chinese Food, the biggest of the Dongbei restaurants in Queens, makes an elegant, tender version of a popular Dongbei stir-fry of lamb with dried chilies, made fragrant and crunchy with cumin seeds - a legacy of the nomadic Mongols who long ruled Central Asia, carrying spices on horseback along with their arrows. Lamb is considered a Northern taste and excessively "strong" by many Chinese cooks; it is always cooked with powerful aromatics, like chili peppers and garlic, to subdue it.

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11



Crispy Lamb With Cumin, Scallions and Red Chiles image

Steps:

  • In a bowl combine egg white, wine, cornstarch, salt and pepper. Add lamb and set aside to marinate 1 hour.
  • Heat a large wok or skillet over high heat until a drop of water sizzles on contact. Swirl half the oil into wok and carefully add lamb, spreading it in a single layer. Let sear a moment, then stir-fry briskly just until lamb is no longer pink. Transfer to a plate. (If your wok is not large enough to hold all the lamb, do this in 2 batches, using extra oil.)
  • Swirl remaining 1 1/2 tablespoons oil into empty wok, add cumin seeds and chiles and stir-fry a few seconds until cumin seeds start to pop. Press chiles against sides of wok to char their skins.
  • Add scallions and stir-fry 1 minute. Then return lamb to wok and stir-fry 1 to 2 minutes more until lamb is cooked through. Turn off heat, sprinkle with salt and drops of sesame oil, and serve immediately.

Nutrition Facts : @context http, Calories 379, UnsaturatedFat 20 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 22 grams, SaturatedFat 8 grams, Sodium 367 milligrams, Sugar 1 gram, TransFat 0 grams

1 tablespoon egg white
1 tablespoon rice wine or dry sherry
2 teaspoons cornstarch
1 teaspoon salt, more to taste
1/2 teaspoon black pepper
1 pound boneless leg of lamb or lamb shoulder, cut into strips about 1/2 inch by 2 inches
3 tablespoons vegetable oil
2 tablespoons cumin seeds, lightly cracked in a mortar or grinder
2 tablespoons whole dried red chile peppers, about 2 inches long
4 scallions, white and green parts only, cut on diagonal into 1-inch lengths
Sesame oil, for seasoning

SPICY LAMB AND BLACK BEAN CHILI

Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Spicy Lamb and Black Bean Chili image

Steps:

  • Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
  • Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

vegetable oil cooking spray
1 lb ground lamb
1/2 cup onion, chopped
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon cayenne
24 ounces tomato sauce
2 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (13 3/4 ounce) can chicken broth
1 (7 ounce) can green chilies, chopped, undrained

CHILLI MARRAKECH

If you love spicy, aromatic dishes like tagine, this one-pot will become an instant favourite - it uses lean lamb mince but beef also works

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 15



Chilli Marrakech image

Steps:

  • Heat your largest non-stick wok or pan, tip in the cumin seeds and toast for a few secs. Remove. Add the oil to the pan and fry the onions for 5 mins until starting to colour. Add the mince, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.
  • Stir in the tomatoes, toasted cumin, remaining spices and harissa - add more spice if you like an extra kick. Add the peppers, chickpeas, three-quarters of the chopped coriander and the stock. Cover and cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. Can be served or frozen at this point.
  • Pack into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

Nutrition Facts : Calories 357 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 1.2 milligram of sodium

1 ½ tbsp cumin seed
1 tbsp olive oil
3 onions , halved and thinly sliced
3 x 400g packs lean lamb mince
2 tbsp finely chopped ginger
4 garlic cloves , finely chopped
2 x 400g cans chopped tomatoes
1 tbsp paprika
1 tbsp ground cinnamon
1 ½ tbsp ground coriander
3 tbsp harissa
3 red peppers , deseeded and cut into large chunks
2 x 400g cans chickpeas , drained
2 x 20g packs coriander , most chopped, a few leaves left whole to serve
500ml beef or lamb stock , made with 2 cubes

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

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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