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Four-bean lamb chili

October 29, 2008

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Serves 8
3-Corner Field Farm owner Karen Weinberg makes this chili with ground mutton or ground lamb. If you don't see any in the meat case, ask the butcher to grind stew meat or lamb shoulder. For a soupier chili, add some of the bean and tomato liquid. For a drier chili to go in tacos or burritos, drain the beans and tomatoes before adding them to the pot.

2 1/2 pounds ground lamb
1 tablespoon olive oil
2 large onions, chopped
1 large green bell pepper, cored, seeded, and chopped
Salt and black pepper, to taste
1 tablespoon chili powder
1/2 teaspoon cayenne pepper, or to taste
1 can (1 pound) diced tomatoes
1 can (15 ounces) black beans
1 can (15 ounces) dark red kidney beans
1 can (15 ounces) light red kidney beans
1 can (15 ounces) garbanzo beans (chickpeas)
1 cup medium or hot salsa
1. In a large flameproof casserole, cook the lamb, stirring often, until browned and crumbled. Transfer to bowl with the fat and juices in the pan.

2. Add the olive oil to the pan. When it is hot, add the onions, green pepper, salt, and black pepper. Cook, stirring often, for 10 minutes or until the vegetables soften.

3. Return the lamb to the pan with the chili powder and cayenne. Cook, stirring often, for 3 minutes.

4. Add the tomatoes, black beans, dark and light kidney beans, garbanzo beans, and salsa. Bring to a boil. Lower the heat, cover the pan, and simmer for 30 minutes or until the mixture is well flavored. Taste for seasoning and add more salt or cayenne pepper, if you like. Adapted from 3-Corner Field Farm