Serve this chili with a tossed salad that includes avocado slices, papaya pieces, and goat cheese. A little drizzle of extra-virgin olive oil is the only dressing it needs.
INGREDIENTS | SERVES 6–8
- 2 pounds ground lamb
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, crushed
- 2 tablespoons chili powder
- 1 tablespoon whole cumin seeds
- ¼ teaspoon dried oregano, crushed
- 2 jalapeño or red peppers, seeded and diced
- 2 green bell peppers, seeded and diced
- 1 28-ounce can diced tomatoes
- 1 8-ounce can tomato sauce
- 1 tablespoon Worcestershire sauce
- 2 15-ounce cans red kidney beans, rinsed and drained
- Salt and freshly ground black pepper to taste
- Water, if necessary
Add the lamb, oil, onion, garlic, chili powder, and cumin seeds to a large Dutch oven over medium heat. Sauté until the meat is brown and the onion is transparent, and then add the remaining ingredients. Add water, if needed, so that all the ingredients are covered by liquid.
Continue to cook on medium for about 15 minutes to bring all the ingredients to temperature, then lower the heat, cover, and simmer for 1 ½ hours. Check the pot periodically to stir the chili and to make sure that it doesn't boil dry. Add more water, if necessary.
Make Your Own Chili Powder
Add 5 dried poblano peppers, 1 dried ancho chili pepper, ⅜ teaspoon ground cumin, ¾ teaspoon dried oregano, and 1 teaspoon garlic powder to a spice grinder, food processor, or blender. Process until fine. Add cayenne pepper to taste if you wish to make it hotter. Store in the freezer in a tightly covered container and it'll keep indefinitely.