Prep Time15 minsCook Time45 minsTotal Time1 hr
2 tbsp Ghee or extra virgin olive oil
2 American lamb stew meat cut into small bite sized pieces
Kosher salt & pepper
1 Medium yellow onion, chopped
3 Garlic, minced
1 tbsp Chili powder
2 tsp Coriander
2 tbsp Cacao powder (regular or unsweetened)
1.50 tsp Cumin
0.50 tsp Cinnamon
0.25 tsp Nutmeg
1 Bay leaf
1 cup Beef or lamb broth
2 tbsp Tomato paste
28 Diced tomatoes
15 Canned kidney beans or mixture of kidney, black or pinto (x2)
2 Bittersweet chocolate, chopped
Fresh cilantro, sliced jalapenos, and or sliced avocado for serving
1Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.
2Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.
3Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.
4Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.
5Transfer the browned lamb back into the pot and stir to combine.
6 Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.
7Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.
8Remove bay leaf and season to taste with salt and pepper.
9Serve with fresh cilantro, sliced jalapenos, and or avocado.
Ingredients
2 tbsp Ghee or extra virgin olive oil
2 American lamb stew meat cut into small bite sized pieces
Kosher salt & pepper
1 Medium yellow onion, chopped
3 Garlic, minced
1 tbsp Chili powder
2 tsp Coriander
2 tbsp Cacao powder (regular or unsweetened)
1.50 tsp Cumin
0.50 tsp Cinnamon
0.25 tsp Nutmeg
1 Bay leaf
1 cup Beef or lamb broth
2 tbsp Tomato paste
28 Diced tomatoes
15 Canned kidney beans or mixture of kidney, black or pinto (x2)
2 Bittersweet chocolate, chopped
Fresh cilantro, sliced jalapenos, and or sliced avocado for serving
Directions
1Add 1 tablespoon ghee to a large pot or Dutch oven over medium-high heat.
2Season lamb with salt and pepper then add to the pot and cook until browned. Remove from pot with a slotted spoon, drain excess liquid, and return pot to the stove.
3Add remaining tablespoon of ghee to the pot. Place onions and garlic in the pot, cook until softened, about 3-4 minutes.
4Add the spice mixture, bay leaf, cacao powder, and tomato paste. Stir until combined and cook for 1-2 minutes until fragrant.
5Transfer the browned lamb back into the pot and stir to combine.
6 Stir in the diced tomatoes and broth, bring the mixture to a simmer then lower the heat and cook with the lid on but slightly askew for 30 minutes.
7Remove lid, add the beans and chocolate, stir to combine and cook for another 5 minutes until the chocolate is melted and beans are warmed through.
8Remove bay leaf and season to taste with salt and pepper.
9Serve with fresh cilantro, sliced jalapenos, and or avocado.
Chocolate American Lamb Chili
