{"id":333,"date":"2025-01-02T02:58:25","date_gmt":"2025-01-02T02:58:25","guid":{"rendered":"http:\/\/18.234.64.53\/?page_id=333"},"modified":"2025-01-02T02:58:25","modified_gmt":"2025-01-02T02:58:25","slug":"lamb-and-red-bean-chili","status":"publish","type":"page","link":"https:\/\/www.chitty.io\/index.php\/lamb-and-red-bean-chili\/","title":{"rendered":"Lamb and Red Bean Chili"},"content":{"rendered":"
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Lamb and Red Bean Chili<\/h2>\n\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>American<\/span><\/div>
Keyword <\/span>chili, Kidney Bean, Lamb<\/span><\/div><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>45 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hour<\/span> 15 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
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Servings <\/span>6<\/span> people<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • 1 Dutch Oven<\/div><\/li>
  • 1 Wooden Spoon<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 2<\/span> tbsp<\/span> Olive Oil<\/span><\/li>
    • 1<\/span> lb<\/span> Ground Lamb<\/span><\/li>
    • 1<\/span> tbsp<\/span> Kosher Salt<\/span> — to taste<\/span><\/li>
    • 1<\/span> tbsp<\/span> Black Pepper<\/span> — to taste<\/span><\/li>
    • 1<\/span> tbsp<\/span> Smoked Paprika<\/span> — to taste<\/span><\/li>
    • 2<\/span> Poblano Peppers<\/span> — ribs removed, seeded, and diced<\/span><\/li>
    • 2<\/span> Jalape\u00f1os<\/span> — ribs removed, seeded, and diced<\/span><\/li>
    • 1<\/span> bunch<\/span> Cilantro<\/span> — stems chopped, leaves chopped<\/span><\/li>
    • 6<\/span> cloves<\/span> Garlic<\/span> — minced<\/span><\/li>
    • 1<\/span> tsp<\/span> Chipotle Chile Powder<\/span><\/li>
    • 1<\/span> tbsp<\/span> Ground Coriander<\/span><\/li>
    • 1<\/span> tbsp<\/span> Ground Cumin<\/span><\/li>
    • 1 1\/2<\/span> tbsp<\/span> Tomato Paste<\/span><\/li>
    • 1\/2<\/span> cup<\/span> Gaya Cilantro Soup Base<\/span><\/li>
    • 2<\/span> cans<\/span> Kidney Beans<\/span> — drained and rinsed<\/span><\/li>
    • 2<\/span> cups<\/span> Chicken Stock<\/span><\/li>
    • 1<\/span> cup<\/span> Water<\/span><\/li>
    • 14<\/span> oz<\/span> Crushed Tomatoes<\/span><\/li>
    • 1<\/span> tbsp<\/span> Lime Juice<\/span> — to taste<\/span><\/li>
    • 1<\/span> package<\/span> Shredded Pepper Jack Cheese<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Heat oil in Dutch oven over medium-high heat.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Add onion, poblano peppers, and jalape\u00f1o peppers to Dutch oven. Cook for until softened, approximately 5 to7 minutes.<\/span><\/div><\/li>
      • Add 2 tbsp of cilantro stems and garlic. Cook until both have released fragrance, approximately 2 minutes.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • 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.<\/span><\/div><\/li>
      • Add 1 tbsp of lime juice and stir. Adjust seasonings if necessary.<\/span><\/div><\/li>
      • Serve with shredded pepper jack cheese, roughly chopped cilantro leaves, minced red onion, and lime wedges.<\/span><\/div><\/li><\/ul><\/div>

        Add Chorizo to the Chili (optional)<\/h4>
        • Add 1 lb of Chorizo. Double the spices, cilantro, Gaya cilantro soup base, 3 cans of kidney beans, and 3 cups of chicken stock.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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