Lamb Chili

Name: Lamb Chili
Ingredients: 16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups); 2 teaspoons olive oil; 8 ounces lean lamb; 1 jalapeno; 1 large clove garlic; 4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup); 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon ground ginger; 1 pound ripe plum tomatoes; 1 cup beef stock or bouillon; 1 1-pound can no-salt-added kidney beans; 18 teaspoon salt; Black pepper to taste

14 ingredients

15 steps

Ingredients

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
18 teaspoon salt
Black pepper to taste

Directions

1

Chop whole onions in food processer.
2

Saute in hot oil in large nonstick pan until they begin to soften.
3

Trim lamb of all fat and grind coarsely in food processor.
4

Add to onions, and cook until brown.
5

Cut jalapeno in half, and seed.
6

With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
7

Wash, trim, seed and cut up whole green pepper, and process by pulsing.
8

If the pepper throws off juice, squeeze it.
9

Then add to meat.
10

Stir in cumin, coriander and ginger.
11

Reduce heat to simmer.
12

Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat.
13

Add beef stock; cook over medium-high heat.
14

Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
15

Season with salt, if desired, and pepper.