Studio 5 - Weekdays at 11am on KSL 5

Lamb Chili

By Martha Moench - Utah Wool Growers and Morgan Valley Lamb

Lamb Chili

Ingredients:

  • 3 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 lbs. lamb stew meat or lean ground lamb
  • 1 red bell pepper, cored, seeded and chopped
  • 2-3 large cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano leaves
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ¼ teaspoon ground coriander
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 1 tablespoon honey
  • 1 bay leaf
  • Salt and pepper to taste
  • ½ can (3 oz.) tomato paste
  • 1 (28 oz.) can crushed tomatoes
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can red kidney beans, drained and rinsed
  • Garnish: Feta cheese and sliced green onions

Method:

1. Season lamb with salt and pepper. In a large pot, heat oil over medium heat. Working in batches, add lamb and cook about 2 minutes per side, until golden brown. Transfer lamb to a large plate as done. Discard excess fat leaving only about 1 tablespoon in the pot. Note: If using ground lamb, just add it to the next step, cooking it with the onions and red pepper.

2. Bring the pan to medium heat and add onions and red bell pepper and cook over medium heat for about 5 minutes, scraping bottom of pan to cook browned bits of meat with the onion mixture. Add minced garlic, cook for 1 minute more, then add chili powder, cumin, oregano, adobo sauce, coriander, cinnamon, cocoa powder, honey, and bay leaf. Cook for a minute or two.

3. Stir in tomato paste, tomatoes and beans. Bring the pot to a simmer, cover and simmer for 30 minutes—to an hour. Watch to make sure the chili doesn't dry out as it's cooking. Add a little water or stock if it starts to become too dry.

4. Garnish with feta cheese and onions if desired.

For Halloween: add a cup of cooked Orzo to replicate ‘maggots'.

Yield: Serves 10-12

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