- 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
- In a stockpot, brown lamb in 2 tablespoons oil. Remove and set aside.
- 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.
- 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).
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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