Lamb Firehouse Chili
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- -2 tablespoons olive oil
- -1 medium onion, chopped
- -1 green bell pepper, seeded and chopped
- -1 red bell pepper, seeded and chopped
- -1 jalapeno, seeded and minced (use more or less if desired)
- -3 garlic cloves, minced
- -3 cups shredded cooked lamb*
- -2 tablespooms ground chili powder
- -1/8 to 1/4 teaspoon cayenne pepper
- -pinch ground cinnamon
- -1 28oz can crushed tomatoes
- -1 14.5-oz can black beans, rinsed and drained
- -1 14.5-oz can red pinto beans, rinsed and drained
- -1 cup water
- -1 1/2 teaspoon quick cooking ground cornmeal
- -salt to season
- -1 cup shredded low-fat cheddar cheese (optional)
- -8 tablespoons low-fat sour cream (optional)
- -1/4 cup chopped fresh cilantro (optional)
- -4 cups cooked white or brown rice (optional)
- -In a large Dutch oven or saucepan, heat the oil over medium-high heat.
- Add the onion and peppers and cook, stirring often, until softened--about 5 minutes.
- Add the garlic and lamb and cook another 2 to 3 minutes.
- Add the chili powder, cumin, cinnamon and cayenne pepper and cook, stirring until fragrant, about 30 seconds. -Stir in the tomatoes, beans and water and bring to a boil.
- Reduce heat, partially cover, and simmer.
- Stir occasionally until vegetables are very tender, about 30 minutes.
- In a thin stream, stir in the cornmeal; cook 5 minutes.
- Season with salt, if necessary, to taste. -Serve with rice, cornbread, a baked potato, or tortillas. Top with grated cheese, dollop of sour cream and cilantro.
- *Use your hands to tear leftover pieces of lamb into bite-sized bits. The lamb can also be cubed using a knife, but shredding allows it to absorb more of the delicious chili flavor.
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