Spicy Lamb And Chorizo Chili Recipe

Name: Spicy Lamb And Chorizo Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups low sodium chicken broth; 3 ounces dried ancho chiles, stemmed, seeded, torn into pieces (about 5 large); 1 teaspoon cayenne pepper; 2 lbs beef or 2 lbs pork chorizo sausages, casings removed; 2 cups coarsly chopped red onions; 12 garlic cloves, chopped; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 3 1/4 lbs lamb shoulder, round-bone in chopped trimmed, boned, but into 3/4 inch cubes; 2 (15 ounce) cans yellow hominy, rinsed, drained

Servings: persons

1
Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
2
Cover and simmer over medium heat until chilis softn, about 12 minutes.
3
Puree mixture in blender in batches.
4
Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
5
Transfer to fine strainer set over bowl. Let drain for 10 minutes.
6
Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
7
Add onions, garlic, oregano, and cumin.
8
Saute until onions begin to soften, about 5 minutes.
9
Sprinkle lamb with salt and pepper. Add to pot.
10
Saute until lamb is no longer pink on outside, abut 10 minutes.
11
Add chili puree and drained chorizo.
12
Bring chili to boil, stirring occasionally.
13
Reduce heat to medium-low, cover, and simmer 1 hour.
14
Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionallly, about 15 minutes.
15
Season to taste with salt and pepper.

2393

kcal

Calories

122

Fat

114

Carbs

213

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 10 ingredients. The key ingredients include: 2 1/4 cups low sodium chicken broth, 3 ounces dried ancho chiles, stemmed, seeded, torn into pieces (about 5 large), 1 teaspoon cayenne pepper, 2 lbs beef or 2 lbs pork chorizo sausages, casings removed, and more.

Yes, Spicy Lamb And Chorizo 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!

Spicy Lamb And Chorizo Chili

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions