Lamb and White Bean Chili

Serves 4

For a Mild chili, use 1 tablespoon of chili powder, and one jalapeno pepper. Removing the seeds from peppers reduces the heat.

We found that preparing the dish a day ahead allowed the flavors to blend well and make the dish more flavorful. We prepared the mild version and it was delicious. Spice it up to your taste.

2 tbsp. Olive oil

1 pound ground lamb

kosher salt and black pepper

1 onion, finely chopped

2 poblano peppers, seeded and diced (or 2 small green bell peppers)

1 small bunch cilantro, cleaned

4 garlic cloves, finely chopped

2 small jalapenos, seeded and finely chopped

2 tbsp chili powder, or to taste

1 tsp ground coriander

1 tsp ground cumin

1 ½ tbsp tomato paste

2 14-ounce cans white beans

4 cups water

Plain yogurt to serve

Lime wedges, to serve

  1. Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, stirring to break it up, until well-browned. Season with ½ teaspoon each of salt and pepper. Transfer meat to a plate lined with paper towels to drain.
  2. Add the onion and pablano peppers to the juices in the pot. Cook until softened. 5 to 7 minutes. Finely chop 2 tbsp of cilantro stems and add to the pot. Stir in the garlic and jalapenos and cook for 2 minutes. Add the chili powder, coriander and cumin and cook 1 minute. Stir in the tomato paste and cook until it begins to brown.
  3. Return the lamb to the pot. Stir in 4 cups water, the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings.

Serve with: Yogurt and lime wedges.

Source: Adapted from the New York Times, January 10, 2012

Copyright © 2001-2012 by The Still Waters Group

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