Colorado Lamb Chili Recipes

LAMB CHILI

Lamb Chili image

Provided by Marian Burros

Categories dinner, one pot, soups and stews, main course

Time 40m

Yield 2 servings

Number Of Ingredients 14

Ingredients

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
1/8 teaspoon salt
Black pepper to taste

Steps:

Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
Stir in cumin, coriander and ginger. Reduce heat to simmer.
Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
Season with salt, if desired, and pepper.

COLORADO LAMB CHILI

Colorado Lamb Chili image

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

Ingredients

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

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

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