Monday, January 20, 2025

Recipe: Lamb Chili

I love chili season.  Take your pot up a notch!

1 tablespoon vegetable oil 
2 medium onions, chopped 
3 tablespoons garlic, chopped 
3 tablespoons chili powder 
2 tablespoons paprika 
1 tablespoon cumin 
2 teaspoons dried oregano 
1 lb Italian sausage, links removed from casing and crumbled 
2 teaspoons salt, more as needed 
2 (28 ounce) cans crushed tomatoes with puree 
1 (15 ounce) can great northern beans, rinsed and drained 
1 (15 ounce) can barbecued baked beans, drained 
1 can creamed corn
1 tablespoon chipotle chilies in adobo sauce, minced, more as needed 


Heat the oil in a large 8-quart-heavy bottomed stockpot over medium heat. Add the onions and garlic and cook, stirring occasionally, until tender, 7-10 minutes. 

Add in the chili powder, paprika, cumin, and oregano and stir until the spices are well combined. Add in the sausage and 1 teaspoon of the salt. Increase heat to medium high and cook the meat, stirring frequently, until cooked through, 8-10 minutes. Stir in remaining ingredients. Reduce heat to low, cover and simmer, stirring occasionally, for 1 hour. Adjust the seasonings with more salt or chipoltle chiles if necessary. Serve with any or all of the suggested fixin's. 

Fixin's: Grated Sharp Cheddar, Sour Cream or plain Greek yogurt, Crumbled Corn Chips