chipotle lamb chili

Name: Chipotle Lamb Chili
Prep time: 15 min
Cook time: 1 h
Yield: 6
Cuisine: American
Ingredients: 2 1/2 pound(s) lamb, chopped; 2 medium yellow onions, chopped; 3 tablespoon(s) olive oil, extra virgin; 7 - chipotle peppers, in adobo sauce, roughly blended; 1 teaspoon(s) black pepper, freshly-ground; 2 tablespoon(s) sugar, granulated; 0.5 teaspoon(s) garlic salt; 1 teaspoon(s) oregano, dried; 1 teaspoon(s) basil, dried; 1 teaspoon(s) cumin powder; 0.5 teaspoon(s) smoked paprika; 1 teaspoon(s) chili powder; 2 teaspoon(s) ancho chili powder; 2 tablespoon(s) garlic, freshly-pressed; 3 teaspoon(s) salt, kosher; 3- 29 oz. can(s) tomato sauce; 1-6 oz. can(s) tomato paste; 1- 8 oz. jar(s) salsa, hot and chunky; 1-15 oz. can(s) light red kidney beans (low-sodium); 1-15 oz. can(s) dark red kidney beans (low-sodium)

9 Pinches

Mary-Kate Cook

Oakdale, CA

Updated on Sep 3, 2014

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."

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prep time 15 Min

cook time 1 Hr

method Stove Top

yield 6-8 serving(s)

Ingredients

2 1/2 pounds lamb, chopped
2 medium yellow onions, chopped
3 tablespoons olive oil, extra virgin
7 - chipotle peppers, in adobo sauce, roughly blended
1 teaspoon black pepper, freshly-ground
2 tablespoons sugar, granulated
0.5 teaspoon garlic salt
1 teaspoon oregano, dried
1 teaspoon basil, dried
1 teaspoon cumin powder
0.5 teaspoon smoked paprika
1 teaspoon chili powder
2 teaspoons ancho chili powder
2 tablespoons garlic, freshly-pressed
3 teaspoons salt, kosher
3- 29 oz. cans tomato sauce
1-6 oz. can tomato paste
1- 8 oz. jars salsa, hot and chunky
1-15 oz. can light red kidney beans (low-sodium)
1-15 oz. can dark red kidney beans (low-sodium)

How To Make chipotle lamb chili

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

This is a really hearty dish, but you can garnish it with shredded cheese, sour cream, onions, and / or cilantro.
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