Mexitana Ancho-Lamb Chili Recipe

Name: Mexitana Ancho-Lamb Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow onions, diced; 3 tablespoons fresh minced garlic; 8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced; 1 bunch fresh cilantro leaves, chopped; 2 tablespoons annato seed paste; 3 tablespoons ancho chili powder; 1 teaspoon ground Saigon cinnamon; 1 tablespoon Mexican oregano; 2 tablespoon ground cumin; 1/4 cup olive oil; 6 pounds lamb stew meat; 16 ounces good quality beer; 8 cups lamb stock (if you don't have access to lamb stock, a good rich beef stock will do); 24 Roma tomatoes, (roasted, skinned and chopped); 3 ounces good quality bittersweet chocolate; Sea salt; 2 cups grated Cotija cheese for the top

Servings: persons

3 yellow onions, diced
3 tablespoons fresh minced garlic
8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced
1 bunch fresh cilantro leaves, chopped
2 tablespoons annato seed paste
3 tablespoons ancho chili powder
1 teaspoon ground Saigon cinnamon
1 tablespoon Mexican oregano
2 tablespoon ground cumin
1/4 cup olive oil
6 pounds lamb stew meat
16 ounces good quality beer
8 cups lamb stock (if you don't have access to lamb stock, a good rich beef stock will do)
24 Roma tomatoes, (roasted, skinned and chopped)
3 ounces good quality bittersweet chocolate
Sea salt
2 cups grated Cotija cheese for the top

1
Preheat the oven to 250 degrees F.
2
In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annato seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil.
3
Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly.
4
Deglaze with the beer.
5
Add the lamb stock, and tomatoes.
6
Put the lid on and pop it into the oven while the shearing goes on.
7
Stir it occasionally and cook for about 4 to 6 hours.
8
When the shearing is done, grate the chocolate into the chili, which by now should be sublime.
9
Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!

2707

kcal

Calories

185

Fat

Carbs

200

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

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 yellow onions, diced, 3 tablespoons fresh minced garlic, 8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced, 1 bunch fresh cilantro leaves, chopped, and more.

Yes, Mexitana Ancho-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.

That's it — enjoy your meal!

Mexitana Ancho-Lamb Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions