Lamb and White Bean Chili
2 Tb olive oil
1 lb ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2small jalapenos, seeded, if desired, and finely chopped
2 TB chile powder, plus more to taste
1 tsp ground coriander
1 tesp ground cumin
1 ½ Tb tomato paste
3 ½ cups cooked white beans
Plain yogurt, for serving
Lime wedges for serving.
Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with ½ teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 Tb of the cilantro stems and add to the pot. Sitir in the garlic and jalapeno and cook 2 minutes. Add the chile powder coriander and cumin and cook 1 minute. Stir in tomato paste and cook until iit beigns to turn brown.
Return the lamb to the port. Stir in 4 cups water, the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish chopped cilantro leaves.