Rosemary Lamb Chili (Crock Pot)

Vino Girl's Note:

I don't eat red meat as a rule, but lamb is one thing I make an exception for once or twice a year. This mild chili could also be made on the stove top, but I like to make all my chili and most of my soups in a crock pot and let it simmer. Do it whatever way you prefer.

• Total Time: 6 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 1 lb lamb chops or 1 lb stew meat , trimmed and cubed
• 1 large onion , chopped
• 2 garlic cloves
• 1 (14 ½ ounce) can diced tomatoes , do not drain
• 1 (15 ½ ounce) can white kidney beans , do not drain
• 1 (15 ½ ounce) can red kidney beans , do not drain
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• ground pepper , to taste
• salt , to taste (I don't use it) (optional)
• 2 tablespoons dried rosemary
• feta cheese (optional)

Directions:

1. Brown lamb, onion, and garlic in a nonstick pan.
2. Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
3. Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
4. Serve hot, sprinkled with feta cheese (if using).

Reviews

[ebecker]

Very tasty! The broth is delicious after simmering all day in the crock pot. Added green bell peppers. Good served over couscous.

[marshax]

Very simple and very tastey. Took this to a party and it was very well received. Thanks!

[JStracy]

This made some of the best chili I've ever had! It was simple to make, prep time was almost nil, and who doesn't like a crockpot simmering all afternoon?! The lamb gave it such a unique flavour and I found that I only had to add a few ingredients to make it "perfect" for my taste. Well done!