Colorado Lamb Chili Recipe

4 1 2
Colorado Lamb Chili Recipe
Colorado Lamb Chili Recipe photo by Taste of Home
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Colorado Lamb Chili Recipe

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4 1 2
Publisher Photo
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. —Karen Gorman, Gunnison, Colorado
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/2 hours

Ingredients

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 1 large sweet yellow pepper, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fennel seed, crushed
  • Sliced green onions, chopped tomatoes and corn chips, optional

Directions

In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired. Yield: 6 servings (2-1/4 quarts).
Originally published as Colorado Lamb Chili in Country February/March 2010, p51

Nutritional Facts

1-1/2 cups: 325 calories, 9g fat (2g saturated fat), 51mg cholesterol, 646mg sodium, 36g carbohydrate (10g sugars, 9g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

  • 1 pound lamb stew meat, cut into 1-inch pieces
  • 2 tablespoons canola oil, divided
  • 1 large onion, chopped
  • 1 large sweet yellow pepper, chopped
  • 4 garlic cloves, minced
  • 1 can (30 ounces) black beans, rinsed and drained
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 tablespoon dried oregano
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fennel seed, crushed
  • Sliced green onions, chopped tomatoes and corn chips, optional
  1. In a Dutch oven, brown lamb in 1 tablespoon oil. Remove and set aside.
  2. In the same pan, saute onion and pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
  3. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until lamb is tender. Garnish each serving with green onions, tomatoes and corn chips if desired. Yield: 6 servings (2-1/4 quarts).
Originally published as Colorado Lamb Chili in Country February/March 2010, p51

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intlanne User ID: 2920709 142544
Reviewed Feb. 2, 2012

"I had cooked a lamb roast the previous night so I didn't use raw lamb as called out in the recipe. Rather I started with the second bullet point in the directions and added the already cooked lamb when indicated in the recipe. Instead of simmering as directed I probably only simmered it 30 minutes to warm the ingredients and mesh some flavors. It turned out very tasty. I liked the green onions and fresh tomatoes stirred in. We also stirred in some shredded cheese. Was very wholesome tasting and I'd make it again."

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