Ground Lamb and Lentil Chili

Dr. Jenny's Note:

This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from "The Chili Cookbook" by Norman Kolpas.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 3 tablespoons olive oil
• 3 medium garlic cloves , finely chopped
• 2 medium onions , finely chopped
• 2 tablespoons medium-hot pure chile powder
• 1 tablespoon mild paprika
• 1 teaspoon dried red chili pepper flakes
• 1 teaspoon red cayenne pepper
• 1 tablespoon ground cumin
• ½ teaspoon ground coriander
• 1 lb ground lamb
• 1 cup dried red lentils
• 2 cups beef broth
• 1 (14 ½ ounce) can crushed tomatoes
• 1 tablespoon dried oregano leaves
• 1 teaspoon dried rosemary
• 1 tablespoon salt
• 2 teaspoons sugar
• 1 teaspoon fresh ground black pepper
• 1⁄3; cup finely chopped cilantro , for garnish

Directions:

1. In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
2. Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
3. Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
4. Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
5. Garnish with cilantro before serving.

Reviews

[johnnyBourbon]

Excellent recipe! Best chili I've even eaten! I added 12 oz. andouille sausage (pre cooked) and 1 15oz can of cannellini beans during step 4. One other thing (I'm a new 'chef')...if you could note in step 4 to stir about every 4-5 minutes during the simmer b/c the recipe cakes on the bottom :)

[Leggy Peggy]

Wonderful chili and very similar to my own recipe. We have two exchange students who aren't wildly keen on heat, so I cut the chili powder, chili flakes and cayenne in half, and that was about right. Also stirred in sour cream when serving for a perfect balance for them. My lentils were done within 25 minutes. I started with only a teaspoon of salt, but added a second one as it cooked. Thanks for posting.

[Chef #1105517]

Forget the sugar. It seemed to overpower all those wonderful spices. It tastes alright, but doesn't have that chili taste. I've added lots more chili powder, but it hasn't come through yet. The lentils don't cook in 30 mins., at least mine didn't. It's easy to make, which is a plus, and without sugar it might be really good. I'd try some dry red wine if I had some. And some fresh ground chilies would probably help.