lamb chili
Toasting and grinding the chiles and spices gives you a jumpstart on the flavor while browning the meat in clumps ensures you maintain a tender texture even though this doesn’t cook for hours. You can make a half batch of this chili recipe, but don’t half the seasoning mix. Use the extra as a spice rub for chicken or sprinkle it over vegetables to roast.
yield 8-10 servings
chili seasoning
1 dried pasilla chile
3 dried arbol chiles
6 dried chiltepin chiles (or 1 guajillo chili)
1 1/2 ts cumin seed
1/2 ts coriander
1 ts black peppercorn
1/2 ts dried Mexican oregano
1/2 ts onion powder
1/4 ts garlic powder
2 T coconut sugar (or 1 T brown sugar)
2 ts Diamond kosher salt (1 ts if Morton’s)
chili
3 T extra virgin olive oil
1 1/2 lbs ground lamb
1 large white onion, finely chopped
2 medium carrots, finely chopped
2 T all purpose flour
2 T tomato paste
8 oz vegetable/chicken stock or water
1 14.5oz can regular or fire-roasted crushed tomatoes
12 oz lager (like Modelo, Tecate or Pabst)
1 15.5oz can kidney beans
1 15.5oz can small red beans
1-2 ts apple cider vinegar
optional for serving
freshly grated cheddar
sour cream
red onion, finely chopped
cilantro, roughly chopped
Fritos
recipe prep
In a large, heavy-bottomed pot over medium-high heat, toast chiles, turning occasionally, until browned on both sides and puffed. When the chiles are almost done, add cumin, coriander and peppercorns. Toast, stirring occasionally, until spices are fragrant, about 30 seconds. Transfer to a small bowl.
Once slightly cooled, remove stems and seeds of the pasilla and arbol (and guajillo, if using) chiles and roughly chop. Transfer toasted spices and chiles to the bowl of a food processor or mortar and pestle. Pulse (or grind!) until a coarse powder forms. Add remaining chili seasoning ingredients and stir to evenly combine. Set aside.
Heat olive oil in the pot over medium heat. Break ground lamb into golfball-sized clumps and add to pot, working in batches as needed. Cook, turning pieces occasionally with tongs (don’t break them apart!), until lamb is browned on multiple sides, 6-8 minutes. The meat will not be cooked through yet. Using a slotted spoon, transfer to a medium bowl.
Add onion and carrot, stirring to coat in the lamb drippings. Cook, stirring occasionally, until onion is translucent and carrots are softened, about 8 minutes. Stir in flour and cook for one minute. Add tomato paste, stirring frequently until paste has darkened and starts sticking to the bottom of the pot, 3-5 minutes. Return lamb to the pot and mash with a wooden spoon (a potato masher or strong whisk would also work!) until meat is finely ground. Add stock (or water) and scrape the bottom of the pan until all the caramelized bits release. Add crushed tomatoes, lager and all of the chili seasoning. Cook for 30 minutes, stirring occasionally and reducing the heat as needed to maintain a very gentle simmer.
Meanwhile, drain both cans of beans, reserving the liquid. Add beans to the chili and gently simmer an additional 10 minutes. Remove from heat. Add reserved bean liquid as needed to thicken (you may not need any!). Stir in 1 teaspoon apple cider vinegar. Taste, and season with kosher salt and more vinegar as desired.
Serve with the toppings of your choice.
do it ahead Chili can be made up to 4 days ahead and chilled. Reheat gently over low heat on the stove, adding water as needed to loosen.
