Spicy Lamb 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.

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.

LAMB CHILI

Steps:

• Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
• Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper.(Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

SPICY LAMB AND BLACK BEAN CHILI

Steps:

• Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
• Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

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.