Colorado Lamb Chili
This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad. —Karen Gorman, Gunnison, Colorado
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
Reviews
I was hoping to taste more of the lamb since it is an expensive cut of meat. Unfortunately, it just tasted like any other chili I have made.
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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.