Lamb Chili

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!

Lamb Chili

Ingredients:

10 Servings

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)

Directions:

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.

photo 3

photo 4

 

 

Some of our other favorite crockpot meals…

Chickpea & Veggie Curry

Chickpea & Veggie Curry

Asian Beef

Asian Beef

Sweet & Sour Brisket

Sweet & Sour Brisket

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Beth & Dave’s Chili

Just for you… I’ll do my best attempt at recreating the best chili I’ve ever eaten.  About a year ago, we gave in and bought another kitchen appliance- a crockpot.  Our first shot at the crockpot was chili.  We decided to wing it and make our own recipe and it turned out awesome!  We made enough for a small army so it was eaten for a whole week… and then it was gone forever!  I totally screwed up and never wrote down ANY type of recipe or even what ingredients we used.  I’ve tried to recreate it about three times now and it has never been as good as the first.  Sigh.

 

This recipe is the basis of my most recent attempt.  The fun thing about chili is you can really do whatever you want with it… my favorite type of recipe.  Enjoy!

 

Ingredients:

1 lb Ground Chicken Breast (or turkey… or other meat)

1 can Kidney Beans, drained

1 can Whole Kernel Corn (no salt added)

1 medium Onion

2 Fresh Jalapenos

2 cans Tomato Sauce (8oz)

2 cans Diced Tomatoes, undrained

1 can Stewed Tomatoes, drained

¼ cup Light Brown Sugar

1 packet Chili Spice (hot)

1 Tablespoon Teriyaki Sauce

2 Tablespoons Hot Sauce

2 Tablespoons Worcestershire Sauce

 

Extra Seasoning:  Garlic Powder, Cayenne Pepper, Ground Mustard, Chili Powder

Garnish:  Reduced Fat Sharp Cheddar Cheese, Fat Free Sour Cream

 

Directions:

1.  Chop onion & bell pepper.  Saute with garlic and 1 teaspoon oil or cooking spray.  Cook ground chicken or turkey in the same pan, chopping into small pieces.  Put it all in the crockpot.

2.  Chop the jalapeno pepper and add to the crockpot.  Put beans, corn, tomato sauce, diced tomatoes, stewed tomatoes, and spice packet into the crock pot and cook for a few hours or overnight over low heat.

3.  Stir chili and turn the crockpot on high.  Add each of the seasonings if you choose, 1 tsp at a time, or to taste.  Add the teriyaki, Worcestershire and hot sauce.  Stir.

4.  Add ¼ cup brown sugar and stir.  Now, cook on the high heat for 30 minutes more.  Serve with cheese and sour cream.

 

the chili cookin' low and slow!

With just a dollop of sour cream, this chili is ready to eat!