This chili is a combination of our cultures. I come from a Middle Eastern background and my husband has significant influences from the Mid West. Lamb is a large part of what I ate growing up and now make at my home. My husband has family from Oklahoma and that region where chili is made as a routine meal. We have made several recipes that include aspects of both cultures. The fusion of several creations has been great, but this chili is one of our favorites. We hope you enjoy it as much as we have. At potlucks, our friends have enjoyed this even those that say they "don't like chili."
Heat a large stock pot over medium heat. Sweat the onions in olive oil until tender. Add the chopped lamb and cook until browned (about 10 minutes). Drain any oil. Set stock pot aside.
Roughly blend the chipotle peppers with some of the sauce in a small food processor (or by hand with a sharp knife or using a mortar / pestle) until some texture still remains, not totally smooth.
In a small bowl, mix together black pepper, sugar, garlic salt, oregano, basil, cumin, paprika, chili powder, ancho chili powder, garlic, and salt. Stir together until completely combined.
Add the spice mixture, tomato sauce, tomato paste, salsa, chipotle peppers, and kidney beans to the large stock pot containing the lamb and onion mixture. Stir ingredients together gently so that the beans are not broken up too much. Reduce heat to low, cover, and simmer for one hour or until desired thickness.
This is a really hearty dish, but you can garnish it with shredded cheese, sour cream, onions, and / or cilantro.