Niman Ranch Lamb Chili by Cody Hiemke

September 30, 2015

Few things are more satisfying on a cold Wisconsin day than a tasty chili and some homemade bread. I’m not sure I’ve ever made a chili the same from one time to the next, but the one consistent ingredient is lamb!  I tried to document this version, made for sampling at the Outpost Natural Foods in Milwaukee .

Crock Pot Lamb Chili

chili ingredent photo1 1/2 cups dried beans (your choice)


2 28-ounce cans of diced tomatoes
1 28-ounce can of tomato sauce or puree
2 pounds Niman Ranch ground lamb
2 yellow onions, chopped
5 cloves garlic, chopped
2 Anaheim chiles, seeds removed and chopped
1 red bell pepper, seeds removed and chopped
1/4 cup chopped fresh ginger
1 or 2 turnips, peeled and diced
1 or 2 chipotle peppers in abodo sauce
2 cups chicken broth
1/4 cup of your favorite chili seasoning mix
(Create your own using chili powder, paprika, cumin, coriander and salt)


photo lamb chili

  1. Soak 1.5 cups of dried beans overnight.
  2. Empty 2.5 quarts (9 cups) of tomatoes into crock pot set to low. *
  3. In a large pan with a couple tablespoons of olive oil, brown 2 pounds of Niman Ranch Ground Lamb at medium-high heat. Once browning starts, turn down to medium low and continue browning.
  4. Chop yellow onion.
  5. Transfer browned lamb and juices to crock pot.
  6. Brown onion in now-emptied pan with a tablespoon of olive oil.
  7. Chop garlic, Anaheim pepper and red bell pepper.
  8. Once onions are soft, add garlic and peppers.
  9. Chop fresh ginger, add to browning vegetables.
  10. Once adequately browned, add the cooked vegetables to the crock pot.
  11. Chop turnip and add to crock pot.
  12. Dice chipotles and add to crock pot.
  13. Drain and rinse beans. Add to crock pot.
  14. Add chicken stock or additional tomatoes if needed to adjust for consistency, and compensating for any additional moisture the beans will take up.
  15. Cook the chili on the low setting overnight, or for 8-10 hours.
  16. Season with salt and pepper to taste.
  17. Serve with diced green onions, cilantro, Wisconsin cheese and/or a dollop of sour cream.

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