Lamb Chili

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Servings: 4 cups Difficulty: Advanced
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Rich and smoky slow-simmered chili with tender lamb, ancho chiles, and a creamy avocado salsa
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This hearty Lamb Chili is a robust, flavorful dish that transforms simple ingredients into a comforting meal. The deep, smoky heat of ancho chiles and chipotles pairs perfectly with tender, slow-cooked lamb and a hint of beer for complexity. It’s packed with protein and fiber from black beans and onions, offering a satisfying texture that balances soft meat with creamy toppings. Ideal for chilly evenings, potlucks, or meal prep, this chili tastes even better the next day as the flavors meld. Serve it warm with a fresh, zesty avocado salsa on top for a bright contrast to the rich, savory base.

Lamb Chili recipe image
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Lamb Chili

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 418.1

Description

This hearty Lamb Chili is a robust, flavorful dish that transforms simple ingredients into a comforting meal. The deep, smoky heat of ancho chiles and chipotles pairs perfectly with tender, slow-cooked lamb and a hint of beer for complexity. It's packed with protein and fiber from black beans and onions, offering a satisfying texture that balances soft meat with creamy toppings. Ideal for chilly evenings, potlucks, or meal prep, this chili tastes even better the next day as the flavors meld. Serve it warm with a fresh, zesty avocado salsa on top for a bright contrast to the rich, savory base.

Ingredients

Directions

  1. Bring 4 cups of chicken broth to a boil in a heavy medium saucepan.
  2. Remove from heat, add the dried ancho chiles, cover, and let stand until soft, about 30 minutes.
  3. Transfer the softened ancho chiles and 2 cups of the stock to a blender or food processor.
  4. Add the chipotle chiles and puree until smooth.
  5. Stir this puree into the remaining 2 cups of stock in the saucepan and set aside.
  6. Heat 1/4 cup olive oil in a large Dutch oven or covered pot over high heat.
  7. Add the lamb meat in batches and cook until browned, about 3 minutes per batch. (Save the bones if desired for extra flavor).
  8. Transfer the browned lamb to a bowl using a slotted spoon.
  9. Add the remaining 2 tablespoons of olive oil to the Dutch oven and sauté the diced onions and garlic for 3 minutes.
  10. Return the lamb and any accumulated juices to the Dutch oven. If using bones, add them now.
  11. Pour in the ale and simmer for 10 minutes.
  12. Add the reserved stock mixture, chopped tomatoes, pasilla chili powder, and cumin.
  13. Cover and simmer until the lamb is tender, about 1 hour and 10 minutes. Remove bones if used.
  14. Stir in the black beans and 1/4 cup fresh lime juice.
  15. Season with salt and pepper to taste.
  16. In a separate bowl, toss the diced avocados, chopped red onion, cilantro, minced jalapenos, and additional lime juice to make the salsa.
  17. Serve the chili hot, topped with the fresh avocado salsa.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 418.1kcal
% Daily Value *
Total Fat 20.1g31%
Saturated Fat 5.3g27%
Cholesterol 170.6mg57%
Sodium 1355.3mg57%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 50.5g101%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, chili, ancho chiles, chipotle, black beans, avocado salsa, slow cooked, hearty, american, spicy, comfort food, meal prep, dinner, protein, smoky
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