Lamb and White Bean Chili

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Lamb and White Bean Chili

adapted from a NYTimes/Melissa Clark recipe

  • 2 T olive oil
  • 1 lb ground lamb
  • Kosher salt and pepper
  • 1 medium onion, diced
  • 1-2 poblano peppers, seeded and diced (my poblano was huge – about 7″ long and hot, which is not typical, so I only used one); green bell peppers work here too
  • 1 small jalapeño, minced (optional – and taste it before adding the whole thing)
  • 4 cloves garlic, minced
  • 2 T chili powder (note: you don’t want ground chiles here; you want a mix with cumin – such as Spice Islands Chili Powder or Simply Organic Chili Powder, both recommended)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp oregano (I like to use Mexican oregano, but regular works too)
  • 1 1/2 T tomato paste
  • 1 small bunch cilantro, chopped – about 1 c
  • 1 12 oz bottle of beer (such as Fat Tire!) plus 2 1/2c water – or 4 c water, if you don’t want to use beer
  • 2 15 oz cans navy beans or Great Northern beans, rinsed and drained
  • lime wedges (optional)

In a dutch oven or large saucepan, heat the oil over medium-high heat.  Add the lamb and 1/2 tsp salt and saute until the lamb is slightly browned.  Using a slotted spoon, transfer the meat to a bowl and drain all but about 1T of fat from the pan.

Add the onions and peppers and cook until the onions are translucent.  Stir in the garlic, chili powder, coriander, cumin, oregano, and tomato paste and saute another few minutes.

Return the lamb to the pot and stir in the cilantro, beer and/or water, and beans.  Add salt to taste.  Simmer – uncovered – over medium low heat for about 45 minutes, adding more water, if the chili gets too thick.  Serve, adding lime wedges, if desired.

Chili will freeze well and also keep well for several days in the fridge.  Recipe brought to you by and Andy and Ann]


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