Lamb Chili

Lamb Chili
Originally uploaded by L.TON

Chili... it's one of those strange comfort foods. One that I kind of really, really love. I've been craving it for some time now, especially when it's been cold out. Travis and Jen brought some turkey chili in the other day and it was soooo good!

On this weekends market adventure, ground lamb was on sale, so I picked some up and was thinking: what could I possibly do with all of this lamb? Put some in my wonton mixture and the rest...uhh.. duh! of course! MAKE CHILI.

So, this recipe I am about to post will fix my craving with gluttonous proportions (it makes at least 3 quarts of chili... or so it seems) that I am going to be eating this for what seems like the rest of the quarter.

A few things to note, I've been crazy for making Indian foods lately and at the international market bought BAGS of cumin, coriander, red chili powder, tumeric and garama marsala that are straight out of the motherlan India. Be aware of the red chili powder heat index and adjust accordingly. In the Whole Foods bulk spices section, they will tell you the heat index. The bag that I bought from the international market doesn't state the heat index but.... it is hotter then any other normal red chili powder. So. Be warned, this recipe is HOT.


Lamb Chili

ingredients
1-1.5 lbs ground lamb
1 tblspn oo

1 bell peppers (1 orange, 1 green), chopped
2 Serrano peppers, chopped
1 large yellow onion, chopped

2 tblspn minced garlic, divided

1.5- 2 tblspn cumin
1.5- 2 tblspn red chili powder
1 tblspn coriander
2 tsp red chili flakes
2 tblspn dark brown sugar
1.5 tblspn Worchester Sauce

1 cup chicken broth
1 15 oz can black beans
1 15 oz can white or red kidney beans
1 28 oz can of crushed tomato

Salt & Pepper to taste
1 tblspn bacon fat, optional


instructions
1. In a large, deep pan, heat the oil and brown the lamb with 1 tblspn garlic, lightly salt and pepper, until the lamb is about 2/3rds cooked through. Remove from pan. Also, try not to over stir the lamb while it browns to avoid getting little crumbles
2. Drain the fat back into the pan and reheat. Toss in onions, peppers, remaining garlic and sauté on medium high heat until brown. Lightly salt and pepper. Here is where you can add the optional bacon fat to sauté the vegetables in.
3. Add in spices, sugar, Worchester sauce, coating the vegetables well.
4. Return ground lamb into the pan, evenly distributing the lamb throughout the pan
5. Add in chicken broth, beans, and tomato sauce.
6. Simmer for 10-15 min, splatter shield on.
7. Taste the mixture and adjust spices, add salt and pepper as needed.

Makes about 2.5-3 quarts.