LAMB BLACK BEAN CHILI
This is a very thick, flavorful chili that will keep you feeling satisfied for a long time.
Provided by Tricia
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
- Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture; cook until the beans are tender, 20 to 30 minutes.
Nutrition Facts : Calories 571 calories, Carbohydrate 65.1 g, Cholesterol 76.1 mg, Fat 18.5 g, Fiber 23.8 g, Protein 40.1 g, SaturatedFat 6.9 g, Sodium 3048.6 mg, Sugar 13.4 g
LAMB AND WHITE BEAN CHILI
Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
- Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
- Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams
LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD
Steps:
- Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
- Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
- Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
- Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
- In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
- Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
- Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
- Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.
LAMB CHILI
A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.
Provided by Marychef
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a medium saucepan over medium heat.
- Add onion and garlic and sauté until just translucent, about 3 minutes.
- Add the chillies and cook for one minute.
- Add the lamb and cook until it is browned.
- Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
- Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.
Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9
NATIVE AMERICAN FIREWATER CHILI
Steps:
- Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
- Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
- I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
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