Lamb Chili
- Total Time
- 40 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 16ounces whole onion or 14 ounces ready-cut (3½ cups)
- 2teaspoons olive oil
- 8ounces lean lamb
- 1jalapeno
- 1large clove garlic
- 4ounces whole green pepper or 3 ounces ready-cut ( ¾ cup)
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground ginger
- 1pound ripe plum tomatoes
- 1cup beef stock or bouillon
- 11-pound can no-salt-added kidney beans
- ⅛teaspoon salt
- Black pepper to taste
Preparation
- Step 1
Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
- Step 2
Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
- Step 3
Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
- Step 4
Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
- Step 5
Stir in cumin, coriander and ginger. Reduce heat to simmer.
- Step 6
Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
- Step 7
Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
- Step 8
Season with salt, if desired, and pepper.
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