Chipotle Lamb Chili Recipes

CHIPOTLE CHILI RECIPE

Steps:

• Heat the oil in a large pot to medium-high heat and add the ground turkey (or beef), onion and peppers. Cook them down about 10 minutes, or until the meat is cooked through and the vegetables are softened.
• Add the garlic and cook another minute, stirring.
• If using fresh tomatoes, chop them and add them to the pot. Cook about 10 minutes to let them break down. If using canned fire roasted tomatoes, just add them to the pot and go to the next step.
• Add the remaining ingredients and give it all a good stir.
• Reduce the heat and cook the chili on low heat for at least 1 hour to let the flavors develop, stirring every now and then. Adjust for seasonings if you wish. Alternatively, you can transfer everything to a slow cooker or crock pot at this stage and cook on high for 1-2 hours, or on low for 3-4 hours, until the flavors develop to your preference.
• Serve in bowls with your favorite fixin's.

CHIPOTLE LAMB CHOPS

Steps:

• Mince and mash the chiles into a paste with a large knife, then mix with the adobo sauce, cumin and thyme in a small bowl. Season the lamb chops with salt and coat with the chile mixture.
• Heat the olive oil in a large Dutch oven or wide deep skillet over high heat. Add the lamb chops and cook until browned on both sides and a crust starts to form, 8 to 10 minutes.
• Stir in the onion and cook until soft, about 4 minutes. Add the garlic, cilantro, bay leaves and cinnamon, and cook until the garlic is soft, about 3 minutes. Add the tomatoes with their juices; use a wooden spoon to break up the tomatoes and scrape up the browned bits from the bottom of the pot. The chops should be barely submerged in liquid; add up to 1/2 cup water, if needed. Cook until the meat is tender and the sauce is slightly thickened, about 20 minutes. Serve the chops with the sauce.

CHIPOTLE LAMB CHILI

Steps:

• 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.

CHIPOTLE BEEF CHILI

Steps:

• In a 4- or 5-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 6-8 hours or until meat is tender. Stir in cilantro. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

EMILY'S CHIPOTLE CHILI

Steps:

• Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes.
• Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.

SPICY LAMB CHILI

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.

LAMB AND WHITE BEAN CHILI

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.

SANTA FE CHIPOTLE CHILI

Steps:

• In a 6-qt. stockpot, cook beef, sausage and onion over medium heat 8-10 minutes or until beef and sausage are no longer pink and onion is tender, breaking beef and sausage into crumbles; drain., Add tomatoes, tomato sauce, beans, corn, jalapeno peppers, chili powder, chipotle pepper and salt. Bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until heated through. Serve with toppings as desired.