Description
This Lamb Chili is a hearty and flavorful twist on the classic chili recipe, featuring ground lamb, a robust blend of spices, and a mix of beans for a satisfying, protein-packed meal. Perfect for a cozy dinner, it combines tender lamb with smoky paprika, cumin, and a hint of cinnamon for depth, simmered to perfection in a rich tomato base.
Ingredients
Scale
Meat and Oil
- 1 lb ground lamb
- 1 tbsp olive oil (for cooking)
Vegetables
- 1 large onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup tomato paste
Beans
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
Spices and Seasonings
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon (optional, for depth)
- Salt and pepper to taste
Liquids
- 1 cup beef broth (or water)
Garnish
- 1 tbsp fresh cilantro (optional, for garnish)
Instructions
- Cook the Lamb: Heat olive oil in a large pot over medium-high heat. Add the ground lamb and cook, breaking it apart with a spoon, until browned and cooked through, about 7-8 minutes. Remove any excess fat if necessary.
- Add Vegetables: Add the diced onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
- Spices and Tomato Paste: Stir in the chili powder, cumin, smoked paprika, and ground cinnamon (if using). Allow the spices to toast for about a minute to enhance their flavors. Then add the tomato paste and cook it with the spices for 2-3 minutes to deepen the tomato flavor.
- Simmer the Chili: Add the diced tomatoes, kidney beans, black beans, and beef broth (or water) to the pot. Stir everything well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low. Let the chili cook uncovered for 25-30 minutes, stirring occasionally, allowing the flavors to meld and thicken.
- Season and Serve: Taste the chili and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving to add a fresh, herbal note.
Notes
- Optional ground cinnamon adds a unique depth and warmth, but can be omitted if preferred.
- Use beef broth for richer flavor or water as a lighter alternative.
- Drain and rinse canned beans to reduce sodium and improve texture.
- Leftovers taste even better the next day and can be refrigerated for up to 3 days or frozen for up to 3 months.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
