Recipe Provided ByAndrea Slonecker
1 Hr 30 min
1 HR 45 min
6 to 8
- 2 teaspoons olive oil
- 1 pound ground American Lamb
- 2 Poblano peppers, seeded, chopped
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 tablespoons chili powder seasoning
- 2 (14.5-ounce) cans diced tomatoes, with juice
- 2-1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
- 2 teaspoons salt
- Freshly ground pepper, to taste
- 2 (14-ounce) cans black beans, drained, rinsed
- 1 large sweet potato (about 12 ounces), peeled, cut into 1/3-inch cubes
- Optional toppings: Chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, broken tortilla chips
In a large pot over medium-high heat, heat oil, swirling to coat the bottom. Add American Lamb; break it up into chunks. Stir in the peppers, garlic and onion. Sauté until excess water evaporates, the lamb is browned, and vegetables are very soft and begin to brown, 15 to 20 minutes. Stir in chile powder; cook about 30 seconds. Stir in tomatoes and their juices, stock, 2 teaspoons salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.
Uncover the pot; stir in beans and sweet potatoes. Continue simmering until potatoes are tender and flavors come together, about 30 minutes. For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.
Adjust the seasoning as needed. Serve the chili topped with any or all of the optional garnishes.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest