It’s finally cooling down enough to enjoy a proper bowl of coziness and that’s definitely
the move here for this lamb chili recipe. I love using Spice Tribe’s spice blends,
especially for soups and stews. They’re a great way to build and layer in flavor without
too much work, especially when you toast the spices with oil and some aromatics to
build up lots of depth in a dish. You can definitely use ground beef or turkey for this chili,
but I like using lamb for its distinct, somewhat gamey taste; it works well and holds up
to the strong flavors from the chiles, spices, and aromatics.
I know there’s often a debate about putting beans in chili but I enjoy them and it’s a
great way to stretch out the meal for a larger crowd! If you don’t want beans, simply omit
them. I’ve made this recipe three times since testing it and the leftovers are always even
better the next day, especially when paired with all of the fixings! Let’s get cooking!
Step 1 -
In a large pot or dutch oven, add the neutral cooking oil and preheat the pan over
medium heat. Add the ground lamb, kosher salt, and cracked black pepper. Stir and
break up the meat with the back of your spoon or spatula as needed, until it’s no longer
pink and starting to crisp around the edges, about 7-10 minutes. Remove the lamb from
the pot and discard the excess fat, leaving about a tablespoon in the pot.
Step 2 -
Sauté the diced yellow onions and green bell pepper until the onions are slightly
translucent and the peppers are starting to get tender, about 7-10 minutes, stirring as
needed. Add the can of diced green chiles, Spice Tribe Pimentón de la Vera, Masa
Mole, and California Love spice blends. Stir to fully combine and toast the spices until
fragrant, about 2 minutes.
Step 3 -
Stir in the tomato paste to warm through and combine with the spiced onion and pepper
mixture, turning down the heat to medium-low to avoid the spices burning. Add the
drained and rinsed kidney beans, petite diced tomatoes, bay leaves, garlic, honey,
water, and sofrito cubes if you’re using them. Stir to combine.
Step 4 -
Fold in the lamb meat that was set aside and turn the heat down to low. Cover the pot
with a tight-fitting lid and simmer for 30 minutes. Stir the chili. Take the lid off and then
simmer for another 15 minutes.
Step 5 -
Serve the chili immediately and top with a dollop of sour cream, shredded cheese,
green onions, and your favorite tortilla chips on the side.
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