Lamb And Sweet Potato Chili Recipe

Name: Lamb And Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds lamb shoulder, cut into 1.5 to 2 -inch cubes; 3 pounds peeled sweet potatoes, cut into large (1.5-inch) cubes.; 10 garlic cloves; 1 medium onion, cut into rounds; 6 large dried pasilla chiles, stemmed and seeded; 4 large dried ancho chiles; 1 dried chile de arbol; 1 chipotle pepper in adobo (with 1 tsp of the adobo sauce); 2 teaspoons dried oregano; 1 teaspoon freshly ground black pepper; 1/2 teaspoon cumin; 3 cups homemade chicken stock; 1/4 cup diced epazote (or cilantro if you can't find epazote); 2 tablespoons vegetable oil or olive oil; 1 bottle of beer (Negro Modelo is good); Salt

Servings: persons

3 pounds lamb shoulder, cut into 1.5 to 2 -inch cubes
3 pounds peeled sweet potatoes, cut into large (1.5-inch) cubes.
10 garlic cloves
1 medium onion, cut into rounds
6 large dried pasilla chiles, stemmed and seeded
4 large dried ancho chiles
1 dried chile de arbol
1 chipotle pepper in adobo (with 1 tsp of the adobo sauce)
2 teaspoons dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon cumin
3 cups homemade chicken stock
1/4 cup diced epazote (or cilantro if you can't find epazote)
2 tablespoons vegetable oil or olive oil
1 bottle of beer (Negro Modelo is good)
Salt

1
Toss the sweet potatoes with olive oil and salt and spread them on a baking sheet with the onions and garlic, and place them in the middle of a 450 degree oven for 1/2 hour. It's okay if the sweet potatoes aren't done at this point - you mainly want to get some browning, and they'll finish with the rest of the chili later. If the garlic looks like it is turning too brown too fast, it's okay to take it out early. When you take them out, reset your oven for 250 degrees.
2
Meanwhile, you're going to need to toast the dried chiles on a dry griddle or skillet. You have to slit them up the side, open them out flat and press them down firmly on the skillet. Use a spatula, of course. It only takes a few seconds on each side.
3
Choose your chili pot. The best is either a 4 or 6 quart cast iron or enameled cast iron dutch oven. Pour two cups of the chicken stock into the pot, toss in the toasted chilis, and weight them down with a plate for 30 minutes.
4
After the chilis are rehydrated, take off the plate and add the onions and garlic, the chipotle and adobo sauce, the oregano, pepper and cumin . . .and one heaping handful of the sweet potatoes. Bring them to a simmer and let them simmer - covered - until the sweet potatoes are very soft.
5
Transfer the chilies and everything else in the pot to a blender or food processor and blend it smooth.
6
Now for the meat. Heat the oil in the chili pot over medium-high heat. When hot, add the lamb chunks and brown them thoroughly - about 8 minutes total.
7
Add the chile/sweet potato puree to the lamb and stir for a couple of minutes as the mixture comes to a simmer. Add the remainder of the chicken stock, cover the pot, and transfer it to a 250 degree oven. Continue to simmer until lamb is tender, about 2 to 21/2 hours.
8
After two hours, add the epazote (or cilantro) and the remaining sweet potatoes. Use the beer to adjust the consistency of the sauce. If you're lucky, you'll just need to add half a bottle and drink the rest. If not, add the whole bottle and open another for yourself.
9
Partially cover and return the pot to the oven for another 20-30 minutes, until the sweet potatoes are done but are not falling apart. Ideally, they should have about the same consistency as the lamb.
10
Taste and season with salt. I like to serve this with condiments like crumbled feta cheese (or goat cheese), sour cream, diced red onion, tortilla strips, and a chopped mix of cilantro and mint, so that each person can doctor the chili how they want.

2054

kcal

Calories

Fat

156

Carbs

163

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds lamb shoulder, cut into 1.5 to 2 -inch cubes, 3 pounds peeled sweet potatoes, cut into large (1.5-inch) cubes., 10 garlic cloves, 1 medium onion, cut into rounds, and more.

Yes, Lamb And Sweet Potato Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Sweet Potato Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions