Colorado Lamb Chili for a Crowd Recipe

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Colorado Lamb Chili for a Crowd Recipe

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This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Cook: 1-1/2 hours

Ingredients

  • 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

Directions

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).
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

  • 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

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