Spicy Lamb Chili

December 8, 2016

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

Recipe courtesy of Amy Tavalin of Tavalin Tails Farm.

Ingredients

2 tablespoonsolive oil

1medium onion, diced

1 poundground lamb

3cloves garlic, minced

1 teaspoonred pepper flakes

1 teaspoondried oregano

1 teaspooncumin

1/4 teaspooncinnamon

4 tablespoonschili powder (or just put a bunch in to taste!)

1bay leaf

1 candiced tomatoes with juice

3 cupscanned 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.