Hot chili is wonderful on a cold evening! It’s another way to really take care of yourself when it is cold and dark outside. We crave warm food during the winter for good reason! This lamb chili is one of my favorite recipes for the winter. Full of cinnamon and spice, this chili is memorable. I like to make a double batch and freeze half for another time. Sometimes, for large group gatherings, I will make several types of chili and this one is the first to go.
Enjoy this recipe and feel nourished and warm!
1 T ghee
1 medium yellow onion, chopped
3 carrots, peeled and chopped
3 cloves garlic
1 lb. ground lamb (you can replace this with beef or ground turkey)
1 tsp. Sea salt
3 T chili powder
1 ½ tsp. Ground cinnamon
1 tsp. Cumin
½ tsp. Coriander
½ tsp. Smoked paprika
3 C chicken stock
1 28-ounce can or jar of crushed tomatoes
1 28-ounce can San Marzano diced tomatoes
1 can organic garbanzo beans
Salt and pepper to taste
1. In a dutch oven, melt ghee over medium-high heat. Add onions and carrots and saute until onions are translucent.
2. Add garlic and saute for one minute.
3. Add ground lamb and tsp. salt and saute’ lamb until well browned.
4. Add all the spices. Mix with meat mixture and saute for 1 minute or until fragrant.
5. Add stock, crushed tomatoes, diced tomatoes, tomato paste, and garbanzo beans.
6. Blend all ingredients together and allow to simmer for at least 30 minutes to blend flavors.
7. Serve with crumbled feta, chopped cilantro, strained yogurt (Greek yogurt) and maybe some toasted slivered almonds!
© The Sown Life LLC, 2020