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Spicy American Lamb Chili

2 tablespoons olive oil
1 medium onion, diced
1 pound lean ground American Lamb
3 cloves garlic, minced
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 can diced tomatoes with juice (14-1/2 ounces)
3 cups canned kidney beans, rinsed and drained
Salt and pepper
Dry Jack cheese, for garnish
Chopped onion, for garnish

 

In a large, heavy-bottomed stock pot, heat olive oil; cook onions and ground lamb over medium heat. When onions are soft and meat browned; drain well. Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste. Sauté for 1 to 2 minutes. Add tomatoes and beans; bring soup to a boil. Reduce heat, simmer for 15 minutes.

Ladle into bowls and garnish with toppings.

 

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