three bean lamb chili

I think it's some sort of taboo to post two recipes centered around the same ingredient in a row, but I just can't hold this one back from you. It's really that good!

We'll do something non-lamby tomorrow. I promise!

I like chili a lot, but the unfortunate truth is that there are a lot of really sub-par chilis out there. Too heavy, too ketchup-y, too little vegetable matter...maybe I'm just picky. Most leave me wanting something more. I've been tweaking my recipe for a while now, and I think this one came out the way I've always wanted it to--just pure satisfaction!

The key is in the lamb. Get the best lamb you can find--you've probably got someone selling it at your local farmer's market. If not, grass fed beef is usually available, and you can get it at Whole Foods in a pinch. You really can taste the difference in grass-fed anything, I promise. The meat is more of a seasoning--because of all the beans--but it's an important one nonetheless. Don't skimp!

The peppers add a brightness, the spices all the flavors that should be in a chili without being overly one-note. Add your desired toppings--sour cream, cheese, chives--if you'd like, but you might find, like me, that it's perfect just the way it is, scooped up with a wedge of sourdough bread.

~*~

Time: ~1.5 hours
Makes ~8 servings

2 tbsp bacon fat or vegetable oil
1 lb ground lamb
2 small onions, diced
1 red bell pepper, diced
1 orange bell pepper, diced
2 poblano peppers, diced
3 cloves garlic, minced
1 tbsp red chile or paprika
1 tbsp cumin
1 tbsp worcestershire sauce
1 tsp onion powder
1 tsp garlic powder
1 28 oz (big!) can diced tomatoes, or 2 standard-size cans
1 can black beans
1 can kidney beans
1 can pinto beans


Brown your lamb over medium-high heat in your bacon fat/vegetable oil, stirring to break the lamb into bite-sized chunks. Once lamb is browned, add onions, garlic, and peppers. Stir to coat.

Isn't it pretty?

Let your veggies cook until they are just becoming translucent, about ten minutes. Add in your spices and worcestershire sauce, and stir.

The cast of characters...

Looking yummy!

Let the mixture cook for a further 5 minutes, then drain your beans and add them. Add in your whole can of tomatoes. Add in one further bean can full of water, about 1.5 cups.

The three different kinds of beans each add something special to the mix.

Stir, turn the heat down to medium, and cover the mixture, letting it cook for 1 hour. Stir every 15 minutes or so to make sure it doesn't stick. Uncover, and cook for 30 more minutes, stirring frequently, again, so it doesn't stick.

Serve with your favorite bread. Enjoy!