It’s finally cooling down enough to enjoy a proper bowl of coziness and that’s definitely the move here for this lamb chili recipe. I love using Spice Tribe’s spice blends, especially for soups and stews. They’re a great way to build and layer in flavor without too much work, especially when you toast the spices with oil and some aromatics to build up lots of depth in a dish. You can definitely use ground beef or turkey for this chili, but I like using lamb for it’s distinct, somewhat gamey taste; it works well and holds up to the strong flavors from the chiles, spices, and aromatics.

I know there’s often a debate about putting beans in chili but I enjoy them and it’s a great way to stretch out the meal for a larger crowd! If you don’t want beans, simply omit them. I’ve made this recipe three times since testing it and the leftovers are always even better the next day, especially when paired with all of the fixings! Let’s get cooking!

Lamb Chili

Cook time: 1.5 hours

Serves: 4-6

1 tbsp neutral cooking oil (like canola or grapeseed)

1lb ground lamb meat

1 tsp kosher salt

1 tsp cracked black pepper

2 small yellow onions, diced

1 large green bell pepper, de-seeded and diced

1 4.5oz can diced green chiles

1 1/2 tsp Spice Tribe Pimentón de la Vera

1 1/2 tsp Spice Tribe Masa Mole Spice Blend

1 tsp Spice Tribe California Love Spice Blend

2 tsp tomato paste

1 15.5oz can light or dark red kidney beans, drained and rinsed

1 14.5oz petite diced tomatoes

2 small bay leaves

4 garlic cloves, grated

1-2 tbsp honey, to your liking

2 tsp Liquid Smoke Hickory seasoning

2 cups water

2 Simple Sofrito frozen cubes or 2 tbsp fresh Simple Sofrito (optional)

Sour cream, for garnish

Colby jack cheese, shredded for garnish

Green onions, sliced, for garnish

Tortilla chips, for garnish

In a large pot or dutch oven, add the neutral cooking oil and preheat the pan over medium heat. Add the ground lamb, kosher salt, and cracked black pepper. Stir and break up the meat with the back of your spoon or spatula as needed, until it’s no longer pink, about 7-10 minutes. Remove the lamb from the pot and discard the excess fat, leaving about a tablespoon in the pot.

Sauté the diced yellow onions and green bell pepper until the onions are slightly translucent and the peppers are starting to get tender, about 7-10 minutes, stirring as needed. Add the can of diced green chiles, Spice Tribe Pimentón de la Vera, Masa Mole, and California Love spice blends. Stir to fully combine and toast the spices until fragrant, about 2 minutes.

Stir in the tomato paste to warm through and combine with the spiced onion and pepper mixture, turning down the heat to medium-low to avoid the spices burning. Add the drained and rinsed kidney beans, petite diced tomatoes, bay leaves, garlic, honey, water, and sofrito cubes if you’re using them. Stir to combine.

Fold in the lamb meat that was set aside and turn the heat down to low. Cover the pot with a tight-fitting lid and simmer for 30 minutes. Stir the chili. Take the lid off and then simmer for another 15 minutes.

Serve the chili immediately and top with a dollop of sour cream, shredded cheese, green onions, and your favorite tortilla chips on the side.

¡Buen provecho!