Lamb Chili. It's not baaaaaaddddd (hehe. I slay me)

C’mon, you know that old joke. You MUST know that old joke. You’re five years old (well, not now but think back that far which for some of you wasn’t long ago and for others (like me) was so far back that you recall riding on the backs of dinosaurs) and you go up to someone and ask them what the weather is like. They say “I don’t know; what’s the weather like?” You then reply, with all the wit your five year old sense of humor can muster, “It’s chili today and hot tamale!!!”. You then proceed to roll on the floor laughing so hard that you wet yourself and get put in the corner for an hour. Ok, so maybe that last part was just me. But it was funny darn it!!! Funny I say!!! Totally pee worthy.

Moving on 😛 I know some of you (though very few at this point) are still enjoying cool, if not actually cold, weather. And even if you’re not, if you’re anything like me, you agree with the idea that you do NOT have to save chili for Fall and Winter. I said that same thing when I put together
This Chili Recipe Here which is actually my all time favorite non beef chili. Go ahead; check it out. I’ll be here when you get back.

You back now? Didn’t that one look yummy?! It is; trust me. But the one I’m posting now could easily vie with it for first place on favorite non beef chili. This uses lamb, which I love enough that when I saw this recipe online (for the life of me, I’m not sure where I found it and the paper I have it on doesn’t have a web site listed and there are 9 gazillion variations of this so I’m not sure which I changed used.) I knew I had to try it. I’m one of those people that when I am eating a specific meat (or sweet for that matter) THAT’S my favorite. Roast chicken? Favorite. Replace it with roast duck? Favorite. Put a steak in front of me? Favorite. Lamb? Yep… favorite. You get my point. This chili is now my favorite! 😛

It’s quite good. It has a nice bite from the chorizo but not too much so and that mildly gamey flavor from the lamb. I used a ton of garlic and onion (far more than the original recipe called for). Add in the tender yet meaty texture of the beans and this is a win win dish. I foresee us having it often no matter what time of year. Erhmmm, assuming I can afford the ground lamb 😛 So if you like lamb or have been wanting to try it, make this chili. Yummy!!!

Lamb Chili

• 2 1/4 cups chicken broth (use a good quality one please)
• 3 ounces dried ancho chilies, seeded and torn into pieces
• 1 teaspoon cayenne pepper (omit if you are using outrageously spicy chorizo unless you really like the heat)
• 1 1/2 lbs Mexican Chorizo, casings removed
• 1/4 to 1/3 cup minced or crushed garlic (trust me; it mellows)
• 2 to 3 cups chopped red onion
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 1/2 lbs ground lamb
• 1 can pinto beans, drained (I used great northern simply because it’s what I had; worked fine)
• salt and pepper to taste
• Garnishes including but not limited to (feel free to garnish with Cheetos. You’ll be my hero) grated cheese (I use a Mexican grating cheese), onions, cilantro, sour cream fresh or pickled jalapenos

1. Combine the chicken broth, ancho chilies and cayenne in a medium pot. Cover and simmer over medium heat until the chilies are soft, about 10 minutes or so.
2. Puree the chili mixture and then strain out the solids. Set aside.
3. Cook the chorizo in a large pot until it is cooked through and simmering. Transfer to a strainer set over a bowl and let drain for about ten minutes.
4. Return about 1/4 cup of the drippings from the chorizo to the large pot and heat up. Add the onion, garlic, oregano and cumin and saute until onions are softened.
5. Add the lamb to the pot. Stir to combine then cook until the lamb is no longer pink.
6. Add the chili puree (no, I didn’t forget anything. DON’T drain it; lamb doesn’t let out a lot of grease and if you drain you lose all the flavor from the chorizo drippings) and drained chorizo. Bring to a boil, stirring occasionally. Reduce heat to simmering and cook for about an hour.
7. Add in the drained beans and simmer uncovered for about 15 to 20 minutes; until it begins to thicken up somewhat.
8. Add salt and pepper to taste and serve with desired garnishes.