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
1 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)
- Soak 1.5 cups of dried beans overnight.
- Empty 2.5 quarts (9 cups) of tomatoes into crock pot set to low. *
- 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.
- Chop yellow onion.
- Transfer browned lamb and juices to crock pot.
- Brown onion in now-emptied pan with a tablespoon of olive oil.
- Chop garlic, Anaheim pepper and red bell pepper.
- Once onions are soft, add garlic and peppers.
- Chop fresh ginger, add to browning vegetables.
- Once adequately browned, add the cooked vegetables to the crock pot.
- Chop turnip and add to crock pot.
- Dice chipotles and add to crock pot.
- Drain and rinse beans. Add to crock pot.
- Add chicken stock or additional tomatoes if needed to adjust for consistency, and compensating for any additional moisture the beans will take up.
- Cook the chili on the low setting overnight, or for 8-10 hours.
- Season with salt and pepper to taste.
- Serve with diced green onions, cilantro, Wisconsin cheese and/or a dollop of sour cream.