Lamb Firehouse Chili
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  1. -2 tablespoons olive oil
  2. -1 medium onion, chopped
  3. -1 green bell pepper, seeded and chopped
  4. -1 red bell pepper, seeded and chopped
  5. -1 jalapeno, seeded and minced (use more or less if desired)
  6. -3 garlic cloves, minced
  7. -3 cups shredded cooked lamb*
  8. -2 tablespooms ground chili powder
  9. -1/8 to 1/4 teaspoon cayenne pepper
  10. -pinch ground cinnamon
  11. -1 28oz can crushed tomatoes
  12. -1 14.5-oz can black beans, rinsed and drained
  13. -1 14.5-oz can red pinto beans, rinsed and drained
  14. -1 cup water
  15. -1 1/2 teaspoon quick cooking ground cornmeal
  16. -salt to season
  17. -1 cup shredded low-fat cheddar cheese (optional)
  18. -8 tablespoons low-fat sour cream (optional)
  19. -1/4 cup chopped fresh cilantro (optional)
  20. -4 cups cooked white or brown rice (optional)
  1. -In a large Dutch oven or saucepan, heat the oil over medium-high heat.
  2. Add the onion and peppers and cook, stirring often, until softened--about 5 minutes.
  3. Add the garlic and lamb and cook another 2 to 3 minutes.
  4. 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.
  5. Reduce heat, partially cover, and simmer.
  6. Stir occasionally until vegetables are very tender, about 30 minutes.
  7. In a thin stream, stir in the cornmeal; cook 5 minutes.
  8. 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.
  1. *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.
Access Energy Cooperative
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