Lamb And Cranberry Chili Recipes

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LAMB AND CRANBERRY CHILI



Lamb and Cranberry Chili image

This is my personal, award-winning 2013 Chili Cook-Off submission. The smoky cumin and spicy peppers paired with the bold, savory lamb contrasts beautifully with tart-sweet dried cranberries! Try it for yourself at your next chili cook-off and see how you do! Serve with classic cornbread.

Provided by V8Rotor

Categories     Beef Chili

Time 2h35m

Yield 12

Number Of Ingredients 22

3 tablespoons olive oil
1 medium red onion, chopped
2 teaspoons minced garlic
2 pounds cubed lamb stew meat
2 pounds 85% lean ground beef
2 (15 ounce) cans diced tomatoes with green chile peppers
2 (15 ounce) cans diced tomatoes with jalapeno peppers
2 (15 ounce) cans water
1 (15 ounce) can kidney beans
4 cubes beef bouillon, crushed
½ cup ketchup, or more to taste
1 medium jalapeno pepper, chopped
2 tablespoons dried basil
2 tablespoons onion powder
2 tablespoons garlic powder
4 teaspoons ground cumin
2 teaspoons chile paste
2 teaspoons ground cinnamon, or more to taste
2 teaspoons Mediterranean seasoning, or more to taste
1 teaspoon ground cayenne pepper
1 teaspoon chili powder
1 cup dried cranberries

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.
  • Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.
  • Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.
  • Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.

Nutrition Facts : Calories 364.2 calories, Carbohydrate 26.1 g, Cholesterol 88.4 mg, Fat 16.2 g, Fiber 5.2 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 1128.3 mg, Sugar 10.3 g

CRANBERRY CHILI



Cranberry Chili image

I love both chili and cranberries...but I'm not to sure if I want them together. I'll have to try this some day.

Provided by Charlotte J

Categories     Berries

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb ground beef
1 cup picante sauce
1 (15 ounce) can low-fat refried beans
1 (15 ounce) can whole canned tomatoes, cut up
1 tablespoon chili powder
1 garlic clove, minced
1 (16 ounce) can whole berry cranberry sauce
1 (15 ounce) can kidney beans, rinsed and drained
cheddar cheese

Steps:

  • In a cooking pan brown meat until pink, stirring to separate.
  • Pour off any fat.
  • Add picante sauce, refried beans, tomatoes, chili powder and garlic.
  • Heat to boiling.
  • Reduce heat to low. Cover and cook for 20 minutes.
  • Add cranberry sauce and kidney beans.
  • Heat thoroughly.
  • Sprinkle each bowl of chili with cheddar cheese before serving.

Nutrition Facts : Calories 548.1, Fat 18.4, SaturatedFat 6.9, Cholesterol 77.1, Sodium 997.3, Carbohydrate 69.5, Fiber 9.6, Sugar 50, Protein 29

GRILLED LAMB CHOPS WITH CRANBERRY SAUCE AND CRANBERRY-SERRANO CHUTNEY



Grilled Lamb Chops with Cranberry Sauce and Cranberry-Serrano Chutney image

Provided by Bobby Flay

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 25

1/2 cup light brown sugar
2 tablespoons honey
3 cups cranberries, divided
1 cup water
1 medium red onion, finely diced
1 tablespoon fresh ginger, grated
1 serrano chile, finely diced
1 clove garlic, finely chopped
Salt
Freshly ground black pepper
1/4 cup freshly chopped cilantro leaves
2 cups cranberry juice
1/2 cup red wine vinegar
1/4 cup red wine
1/2 cup granulated sugar
4 cups enriched home-made chicken stock
1 teaspoon whole black peppercorns
Salt
8 (4 to 5-ounce) porterhouse lamb chops
Olive oil
Salt
Freshly ground black pepper
Cilantro leaves, garnish
Finely chopped chives, garnish
For the Cranberry Chutney:

Steps:

  • Combine the sugar, honey, 2 cups of cranberries and 1 cup of water in a medium saucepan and cook over medium-high heat until the cranberries pop and become soft and the mixture thickens slightly. Stir in the onion, ginger, chile, garlic, season with salt and pepper and cook until thick about 8 minutes. Remove from the heat and stir in the remaining cranberries and cilantro. Serve warm or at room temperature.
  • For the cranberry Sauce:
  • Bring cranberry juice, vinegar and wine to a boil in a large saucepan, stir in the sugar and cook until the mixture is reduced by half. Add the chicken stock and peppercorns and cook until reduced to about 1 1/2 cups (or sauce consistency). Strain the sauce and season with salt. Keep warm.
  • For the Grilled Lamb Chops:
  • Heat the grill to high or a grill pan over high heat. Brush chops on both sides with oil and season with salt and pepper. Grill until golden brown on both sides and cooked to medium doneness, about 6 minutes total. Remove lamb from the grill, loosely tent and let rest 5 minutes before serving. Serve on a plater with cranberry chutney and cranberry sauce. Garnish with fresh cilantro.

CRANBERRY CHILI MEATBALLS



Cranberry Chili Meatballs image

My friends look forward to enjoying these chili sauce meatballs at our holiday gatherings and there are never any leftovers! Using packaged meatballs helps save time in the kitchen and they are just as tasty as homemade. The sauce is tangy yet sweet, and the festive color is perfect for any holiday party. -Amy Scamerhorn, Indianapolis, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield about 5 dozen.

Number Of Ingredients 7

1 can (14 ounces) jellied cranberry sauce
1 bottle (12 ounces) chili sauce
3/4 cup packed brown sugar
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

Steps:

  • In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook until heated through, 20-25 minutes, stirring occasionally. , Editor's Note: To prepare in a slow cooker, heat sauce ingredients as directed. Add sauce and meatballs to a 4-qt. slow cooker. Cook, covered, on low until heated through, 2-3 hours. , Freeze Option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 191mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 2g protein.

LAMB CHOPS WITH CRANBERRY SAUCE



Lamb Chops With Cranberry Sauce image

This recipe is easy to make and a little different from your usual lamb recipes. Buy chops that have the filet attached, not shoulder chops. They should be apprx 1" thick. Fry for 4 minutes each side for slightly pink. Longer if you want well done. Make the sauce early in the day (or the day before) and reheat while you are cooking the chops. Dinner will be on the table in a few minutes. The sauce is great over your veggies and new potatoes.

Provided by Bergy

Categories     Kiwifruit

Time 30m

Yield 6 chops, 2-3 serving(s)

Number Of Ingredients 14

6 lamb chops
1 cup vegetable broth
1/4 cup cranberries, dried
2 green onions, chopped
2 tablespoons sweet onions, chopped
1/2 teaspoon rosemary, dried
1/4 teaspoon dill weed
1 tablespoon brown sugar or 1 tablespoon brown sugar substitute
1/2 teaspoon chili flakes
3 tablespoons sherry wine or 3 tablespoons marsala wine
1 1/2 teaspoons cornstarch
3 tablespoons water
2 kiwi fruits, peeled, sliced
salt & pepper

Steps:

  • Early in the day or the day before mix, in a pot, the Broth. cranberries, green onions, sweet onion, rosemary, dill weed, brown sugar and chili flakes. Stir well.
  • Bring to a simmer over medium heat and simmer for 10 minutes.
  • Mix cornstarch with 3 tbsp water, add to the sauce.
  • Add Sherry and stir.
  • Simmer for 5 minutes longer.
  • Remove from heat. Cool and place in fridge until just before serving.
  • Just before dinner season the chops with salt & coarse ground pepper.
  • Reheat the sauce.
  • Heat skillet, high heat, Spray with oil.
  • Brown the chops on both sides, turn heat to medium and continue cooking for apprx 3 minutes each side.
  • While the chops are cooking peel the Kiwi fruit and cut the kiwi in 1/4" slices.
  • When cooked place the chops on your plate pour on the sauce and decorate with a kiwi fruit slice on each chop.
  • Serve with your favorite vegetables and new potatoes, pour more sauce over the vegetables.

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