Hot pobleno and jalepenos to open up your blood vessles and get your system going, garlic and onion to destroy any invaders, lamb to give you tons of omega-3s, protein, and remove spiritual blocks (the holy people slaughtered it for a reason!), tomatoes for delicious red, and some carrots and celery for fiber and vitamins.
This lamb chili will have you digging in for more and it is perfect to pair with a glass of blood red malbec. I love preparing it when the cold weather comes because it warms you up, fills the stomach without making you sleepy, and the spices boost your energy instantly, great fuel for a night out meeting women.
- 2 lbs. Ground Lamb
- 2 Pobleno Peppers (chopped)
- 1 Jalepeno Pepper (chopped)
- 2 Onions (chopped)
- 4 Cloves garlic (sliced)
- 2 Carrots (diced)
- 4 Celery Stalks (diced)
- 12 oz. can of any White Bean you want
- Spices (dashes of oregano, rosemary, basil, pepper)
- 1 Small Can of Tomato Paste
- 1 Can of Crushed Tomatoes
- 3 Tablespoons of Olive Oil
- 1 Tablespoon of butter
Chop up the onion, garlic, and peppers.
Set them aside and dump some olive oil and butter in to your pot and heat it up. Throw the ground lamb in there and break it up with a fork while it browns.
Don’t let it cook too long, just brown it a bit and get some juices out, more cooking will occur later on.
Take the browned lamb out and set it in a bowl that is lined with paper towels.
Keep the juices of the lamb in the pot, add a little more butter, and then throw your onions, garlic and peppers in.
Stir them every minute or so, and while they are warming up, chop your carrot and celery—then throw that in.
Keep moving your veggies around the pot, throw in some spices, until the onions begin to get translucent.
Then add your tomato paste and stir that until it covers everything evenly.
Then dump in the can of crushed tomatoes.
Put enough water in so it becomes the as thin (or thick) as you desire.
Dump the lamb back in, pour in your white beans, and stir everything up evenly.
Just put the stove on low and let it simmer for 45 minutes to an hour.
Scoop some into a bowl, top it with sour cream and enjoy a hearty man-meal.
The chili gets better every day when the flavors meld more and more. My huge pots worth lasts me about 5 days, I can eat tons without getting sick of it, and I don’t bother freezing it.