Spicy Lamb Chili

What's more comforting than a meaty bowl of chili in the winter?

Recipe courtesy of Amy Tavalin of Tavalin Tails Farm.

December 08, 2016

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound ground lamb
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 4 tablespoons chili powder (or just put a bunch in to taste!)
  • 1 bay leaf
  • 1 can diced tomatoes with juice
  • 3 cups canned kidney beans or chili beans (Bush chili beans is my favorite)
  • Salt and pepper
  • Shredded cheese, for garnish
  • Chopped onion, for garnish

Preparation

1/ In a large stock pot, heat olive oil. Cook onions and ground lamb over medium heat. When onions are soft and starting to turn brown and the meat is browned, drain well.

2/ Add garlic and season with red pepper flakes, oregano, cumin, cinnamon, chili powder, bay leaf, and salt and pepper to taste.

3/ Sauté for 1 to 2 minutes. Add tomatoes and beans; bring soup to a boil. Reduce heat, simmer for 15 minutes. Garnish bowls with cheese and onion toppings.

Serving Suggestion: Add Oyster crackers or pita crisps for a nice crunch. 

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 pound ground lamb
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 4 tablespoons chili powder (or just put a bunch in to taste!)
  • 1 bay leaf
  • 1 can diced tomatoes with juice
  • 3 cups canned kidney beans or chili beans (Bush chili beans is my favorite)
  • Salt and pepper
  • Shredded cheese, for garnish
  • Chopped onion, for garnish
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