Lamb and Red Bean Chili
Servings 6 people
Equipment
- 1 Dutch Oven
- 1 Wooden Spoon
Ingredients
- 2 tbsp Olive Oil
- 1 lb Ground Lamb
- 1 tbsp Kosher Salt — to taste
- 1 tbsp Black Pepper — to taste
- 1 tbsp Smoked Paprika — to taste
- 2 Poblano Peppers — ribs removed, seeded, and diced
- 2 Jalapeños — ribs removed, seeded, and diced
- 1 bunch Cilantro — stems chopped, leaves chopped
- 6 cloves Garlic — minced
- 1 tsp Chipotle Chile Powder
- 1 tbsp Ground Coriander
- 1 tbsp Ground Cumin
- 1 1/2 tbsp Tomato Paste
- 1/2 cup Gaya Cilantro Soup Base
- 2 cans Kidney Beans — drained and rinsed
- 2 cups Chicken Stock
- 1 cup Water
- 14 oz Crushed Tomatoes
- 1 tbsp Lime Juice — to taste
- 1 package Shredded Pepper Jack Cheese
Instructions
- Heat oil in Dutch oven over medium-high heat.
- Add lamb and cook, breaking up with a wooden spoon until well browned, approximately 5 minutes. Season with salt, pepper, and smoked paprika. Transfer lamb to a paper towel covered plate.
- Add onion, poblano peppers, and jalapeño peppers to Dutch oven. Cook for until softened, approximately 5 to7 minutes.
- Add 2 tbsp of cilantro stems and garlic. Cook until both have released fragrance, approximately 2 minutes.
- Add all spices to the Dutch oven and cook for 1 minute to bloom. Stir in tomato paste and cook until it begins to brown.
- Return lamb to the Dutch oven. Add stock, water, Gaya cilantro soup base, kidney beans, and tomatoes. Salt to taste. Bring to a boil then reduce temperature to simmer at low heat for 45 minutes, stirring occasionally. Add more water if the chili becomes too thick.
- Add 1 tbsp of lime juice and stir. Adjust seasonings if necessary.
- Serve with shredded pepper jack cheese, roughly chopped cilantro leaves, minced red onion, and lime wedges.
Add Chorizo to the Chili (optional)
- Add 1 lb of Chorizo. Double the spices, cilantro, Gaya cilantro soup base, 3 cans of kidney beans, and 3 cups of chicken stock.