Lamb and Five Bean Chili

Name: Lamb and Five Bean Chili Serving:4 Prep Time: 15 mins Cooking Time: 30 mins




· Red Bell pepper

· Onion

· Shallot

· Garlic

Dry Spices:

· White/black pepper

· Sage

· Oregano

· Salt

· Thyme

· Cumin

· Peruvian Spice

· Yellow Curry

Dry ingredients

· Brown Sugar

· Beans (black, pinto, dark red kidney, pink, and small red)

· Worcester sauce

· Beef Bullion

· Beef Broth

· Fat of your choice (duck fat)

· Mustard powder

Phase one: Begin by sautéing chopped onions, shallots, peppers and garlic in a fat of your choice (duck fat works well). Cook this mixture until it is translucent, then add in your lamb and brown it. Add in your seasonings to the lamb (brown sugar, mustard, toasted cumin, thyme, sage, white/black pepper, Peruvian spice, yellow curry, salt, and oregano) making sure it develops a brown color.

Phase two: Add in crushed tomatoes, beef bullion, sherry vinegar, and worcheshire sauce to the lamb. Once this is well combined, add in a variety of beans (black, pinto, dark red kidney, pink, and small red beans) and corn. Loosen the chili up with beef broth and reduce to your desired thickness (keep it on low/medium heat so you do not burn the bottom).

Plating: Serve with brown rice and toppings of your choice (cheese, sour cream, etc.).

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