Lamb And White Bean Chili
serves 4-6
We substituted lamb for beef and added sage and oregano to make a Greek-influenced chili. You can buy your lamb pre-ground, but try pulsing cubed lamb in a food processor until coarsely ground for fresher, tastier chili. The list of toppings is endless, but try it with diced tomato, cucumber or crumbled feta cheese.
2 teaspoons vegetable oil
4 pounds lean ground lamb
1 yellow onion, chopped
6 cloves garlic, chopped
1 cup canned tomato sauce
1/2 cup chili powder
2 tablespoons ground cumin
3 tablespoons dried oregano
2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 tablespoons finely chopped fresh sage
2 tablespoons greek yogurt
prep: 10 minutes
total: 1 hour 55 minutes
large, heavy pot
small bowl
whisk
1. Heat a large, heavy pot over medium-high heat. When it's hot, add the vegetable oil and lamb. Cook the lamb until it's browned, 5-10 minutes. Add all the remaining ingredients except the yogurt, along with a generous sprinkling of salt. Cook, stirring occasionally, another 5 minutes.
2. Add enough water to cover the lamb by an inch. Bring the water to a boil. Reduce the heat and simmer, uncovered, until the meat is very tender, about 1 1/2 hours.
3. Remove the pot from the heat and stir the yogurt into the chili before serving.
2. Add enough water to cover the lamb by an inch. Bring the water to a boil. Reduce the heat and simmer, uncovered, until the meat is very tender, about 1 1/2 hours.
3. Remove the pot from the heat and stir the yogurt into the chili before serving.
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