- Yield
- 4-6
- Prep Time
- 30 minutes
- Cook Time
- 45 minutes
- Total Time
- 1 hour 15 minutes
Pairs well with the 2020 Le F.P.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- Kosher salt and black pepper
- 1 onion, finely chopped
- 2 poblano peppers, seeded and diced
- 1 small bunch cilantro, cleaned
- 4 garlic cloves, finely chopped
- 2 small jalapeños, seeded, if desired, and finely chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1½ tablespoons tomato paste
- 3½ cups cooked white beans (homemade or canned)
- Plain yogurt, sour cream, parmesan cheese (or your preference for topping)
In a large soup or stock pot, heat the oil over medium-high heat. Add the lamb and cook until well browned, about 5 minutes, while breaking up the meat with a fork. Season with ½ teaspoon each of salt and pepper. When browned, transfer the meat to a paper towel-lined plate.
To the same pot, add the onion and poblano peppers and cook until the vegetables are softened, about 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook for 2 minutes more. Add the chile powder, coriander and cumin, and cook until the spices are browned, about 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
Return the lamb to the pot and scrape up any browned bits with a wooden spoon. Stir in 4 cups of water or broth of your choice, then add the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more liquid if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt or sour cream, and parmesan cheese. Garnish with chopped cilantro leaves.
Serve with side salad, bread of your choice, and CFW 2020 Le F.P. – Fantastico!