TOTAL TIME: Prep: 30 min. Cook: 1-1/2 hours
MAKES: 12 servings


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


  1. In a stockpot, brown lamb in 2 tablespoons oil. Remove and set aside.
  2. In the same pan, saute onions and peppers 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 1-1/2 to 2 hours or until lamb is tender. Garnish servings with onions, tomatoes and corn chips if desired. Yield: 12 servings (4-1/2 quarts).
Serve immediately or cool and freeze in a freezer container for up to 3 months. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water to thin if desired. Garnish each serving with green onions, tomatoes and corn chips if desired.
Originally published as Colorado Lamb Chili in Complete Freezer Cookbook bookazine 2012 2012, p105

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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