Spicy Lamb And Chorizo Chili Recipes

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
• Cover and simmer over medium heat until chilis softn, about 12 minutes.
• Puree mixture in blender in batches.
• Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
• Transfer to fine strainer set over bowl. Let drain for 10 minutes.
• Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
• Add onions, garlic, oregano, and cumin.
• Saute until onions begin to soften, about 5 minutes.
• Sprinkle lamb with salt and pepper. Add to pot.
• Saute until lamb is no longer pink on outside, abut 10 minutes.
• Add chili puree and drained chorizo.
• Bring chili to boil, stirring occasionally.
• Reduce heat to medium-low, cover, and simmer 1 hour.
• Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionallly, about 15 minutes.
• Season to taste with salt and pepper.

SPICY LAMB AND CHORIZO CHILI

Steps:

• Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
• Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
• Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
• *Sold at Latin American markets and some supermarkets.

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.

HOT AND SPICY CHORIZO CHILI

Steps:

• In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
• Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
• Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
• Stir in lime juice and cilantro. Serve with sour cream.