Texas hill country is known for its chili. This version includes lamb, chiles, and a bottle of beer to boot.
- 1 pound ground boneless leg of lamb
- 3 cups yellow onion, chopped
- 2 oz spice mix
- 2 cans diced tomatoes with chilies, undrained (10 oz each)
- 2 oz tomato paste
- 1 12-oz. bottle beer
- 2 cups diced sausage
- water, as needed
- Spice Mix2 Tbs freshly ground cumin
- 1 Tbs freshly ground oregano leaves
- 1 Tbs dehydrated garlic
- 2 tsp kosher salt or more to taste
- 1 Tbs Ancho chili powder
- 2 tsp chili powder
- In a large rondeau pan, cook ground leg of lamb over medium-high heat until browned. Drain fat and set meat aside.
- In same rondeau, sauté onions over medium-high heat until translucent. Add spice mix and stir, continuing to sauté for 2 minutes. Add canned tomatoes and tomato paste and stir. Pour in beer and reduce heat to a simmer.
- Add ground lamb and sausage and continue to simmer for 45 minutes to an hour.
- If chili is too thick, water or chicken stock may be added. Add slowly and continuously until proper consistency is achieved.
Calories from Fat 112 (49%)
(19%)Total Fat 13g
(16%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 9g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
Copyright © 2015 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.