Lamb Chili Recipe

Name: Lamb Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 tablespoon corn oil; 1 cup chopped onion; 6 large garlic cloves, chopped; 3 dried ancho chilis*, stemmed, seeded, torn into pieces; 2 dried New Mexico chilis, stemmed, seeded, torn into pieces; 2 plum tomatoes, seeded, chopped; 2 cups canned unsalted chicken broth; 2 teaspoons dried oregano, crumbled; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces; 1 14 1/2-ounce can low-salt kidney beans, drained; Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Servings: persons

1 tablespoon corn oil
1 cup chopped onion
6 large garlic cloves, chopped
3 dried ancho chilis*, stemmed, seeded, torn into pieces
2 dried New Mexico chilis, stemmed, seeded, torn into pieces
2 plum tomatoes, seeded, chopped
2 cups canned unsalted chicken broth
2 teaspoons dried oregano, crumbled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1 14 1/2-ounce can low-salt kidney beans, drained
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

1
Heat 1 tablespoon oil in heavy medium saucepan over medium heat.
2
Add onion and garlic and saute until just translucent, about 3 minutes.
3
Add both chilis, tomatoes, broth, oregano, cumin and allspice.
4
Bring mixture to boil.
5
Cover pan and simmer until chilis are tender, approximately 30 minutes.
6
Position rack in center of oven and preheat to 325F.
7
Puree sauce in batches in blender.
8
Return sauce to same pan.
9
Add lamb.
10
Cover and bake until lamb is almost tender, about 50 minutes.
11
Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes.
12
Add kidney beans and simmer 2 minutes.
13
Season with salt and pepper.
14
(Can be made 1 day ahead.
15
Cover and chill.
16
Rewarm over low heat before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 tablespoon corn oil, 1 cup chopped onion, 6 large garlic cloves, chopped, 3 dried ancho chilis*, stemmed, seeded, torn into pieces, and more.

Yes, Lamb 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.

Lamb Chili

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