Lamb Chili Recipe

Prep

Finely chop the onion, dice the carrots and red bell pepper, and mince the garlic. Drain and rinse the canned beans; set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and swirl to coat.

Add the chopped onion and a pinch (about 1/4 tsp) of salt. Sauté 4–5 minutes, until translucent and beginning to brown around the edges.

Add the diced carrots and red bell pepper. Cook 5–6 minutes, stirring occasionally, until softened.

Add the minced garlic and cook 30–45 seconds, until fragrant but not burned.

Push the vegetables to the side, increase heat to medium-high, and add the ground lamb (and ground beef if using). Break the meat up with a spoon and brown for 6–8 minutes until no longer pink and some browned bits form. Season with 1 tsp of kosher salt and 1/2 tsp black pepper while it cooks.

If there is excessive fat (more than about 3–4 tbsp), tilt the pot and spoon off some, leaving enough to coat the pan for flavor.

Reduce heat to medium. Sprinkle in the ground cumin, smoked paprika, chili powder, dried oregano, ground coriander, and red pepper flakes. Stir constantly for 1 minute to toast the spices and bloom their flavors.

Add the tomato paste and stir to combine with the meat and vegetables. Cook 2–3 minutes, stirring frequently, until the tomato paste darkens slightly — this deepens the flavor.

If using red wine, pour it in now to deglaze the pot, scraping up browned bits from the bottom. Simmer 2 minutes to reduce slightly.

Add the crushed tomatoes and the broth. Stir to combine, loosening any bits on the bottom. Bring the mixture to a gentle simmer.

Taste and add another 1 to 1.25 tsp kosher salt if needed. Reduce heat to low, partially cover the pot, and simmer gently for 35–45 minutes, stirring occasionally, until flavors marry and liquid reduces to a thick chili consistency.

Stir in the drained kidney and pinto beans. Continue simmering uncovered for 10–15 minutes to heat the beans through and let the chili thicken.

Add the grated dark chocolate and brown sugar; stir until chocolate melts and fully incorporates. These balancing ingredients add depth and temper acidity. Simmer 2–3 more minutes.

Remove the pot from the heat. Stir in the vinegar to brighten the flavors and adjust seasoning with salt and pepper to taste.

Ladle chili into bowls and garnish with chopped cilantro or parsley, sliced scallions, a dollop of sour cream or Greek yogurt, and grated cheese if desired. Serve with lime wedges for squeezing over individual portions.

Leftovers: cool slightly, then refrigerate in an airtight container up to 4 days or freeze up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed.