This week called for a crockpot meal. I have been exhausted with everything going on right now, and HELLO… has anyone been outside in the last two months?! This kind of miserable cold, snowy, icy, rainy weather practically begs for a nice hearty chili that smells up the whole house… mmmmmmmm.
Dave and I went to the market this weekend with Chili in mind. Dave walked up to the meat area and turned around with something in his hand and a huge smile on his face. “What if we make our chili… but with LAMB?!??” I shrugged my shoulders and said “Why not?!”. As we walked away with two pounds of Organic Ground Lamb, we couldn’t help but laugh that Dave’s comment was 100% something our friend Donny would say (or probably has said before).
Although there are probably some pretty awesome lamb chili recipes out there, we really were just in the mood for “our” chili, so we didn’t change the flavor too much, except we did add some extra cumin. And as always (and as in most of the recipes I cook) you can change the ingredients and spices to fit your own preferences. Do whatever you want… but I will tell you… this chili is bangin!
2lb (2 pkg) Organic Ground Lamb (we found ours at Wegmans, but whole foods should have it)
1 medium Sweet Onion, diced
3 cloves Garlic, minced
4 large Carrots, peeled and sliced
1 Green Bell Pepper- diced
2 Fresh Jalapenos, diced- remove seeds to lower heat
1 can Dark Red Kidney Beans, drained
28oz Tomato Sauce (can)
2 cans Diced Tomatoes, undrained
1 can Stewed Tomatoes
¼ cup Dark (or light) Brown Sugar
1 packet Chili Spice (hot)
1 Tablespoon Cumin
1 Tablespoon Teriyaki Sauce
2 Tablespoons Worcestershire Sauce
Extra Seasoning: Garlic Powder, Cayenne Pepper, Ground Mustard, Chili Powder, Crushed Jalapeño Chili (whole foods carries it… omg. It’s like crushed red pepper but from jalapeños. WOW)
1. Cook the lamb over medium-high heat in a large pan, chopping into small pieces. When the lamb is cooked through- drain and place in the bowl of a crockpot, leaving about a Tablespoon of grease in the pan. Cook the onion, garlic, carrots, and peppers for about 10 minutes, stirring occasionally, until the veggies are soft. Add to the crock.
2. Add the rest of the ingredients into the crock. The extra seasonings are what I suggest to add, but you can really do whatever you’d like! Cook on low for 6-8 hours. mmmm!
Do yourself a favor and serve with this cornbread. So. Good.
Some of our other favorite crockpot meals…