This robust and effortless chili con carne features ground lamb, which lends a delightful earthy depth to the classic dish. Serve it with guacamole, corn chips, sour cream, and lime wedges for a satisfying midweek meal.
Cut
Ground Lamb
Cook
Stovetop
Serves
6
Prep time
15 Minutes
Cook time
30-60 minutes
Level
Basic
Print recipe
Lamb Chili

Ingredients

  • 1 lb Atkins Ranch ground lamb
  • 14 1/2 oz can chopped tomatoes
  • 15 1/2 oz can red kidney beans
  • 1 large chopped yellow onion
  • 2 garlic cloves
  • 1/2 diced red bell pepper
  • 1/2 diced green bell pepper
  • 2 sprigs chopped fresh rosemary
  • 1 1/2 tsp ground chili
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Kosher or sea salt
  • Fresh ground black pepper
  • 4 Tbsp extra virgin olive oil

Method

    1. Peel and finely chop onion and garlic.
    2. Remove seeds and stalk from peppers and chop.
    3. On high heat, add 2 tablespoons of olive oil to a heavy bottomed pot and sauté ground lamb for about 5 minutes until browned.
    4. Remove lamb from pot and set aside.
    5. Reduce heat, add another 2 tablespoons of olive oil, then the vegetables, herbs and spices. Gently soften vegetables for about 7 minutes, stirring regularly.
    6. Return lamb to pot with tomatoes and beans. Stir to combine, then simmer for 40 minutes.
    7. When ready, check for flavor and season with salt and freshly ground pepper to taste.

Hints & Tips
Serve with guacamole, corn chips, sour cream and some lime wedges.

Tom Hutchison
https://www.instagram.com/capitolrestaurant_nz/