Spicy Lamb Chili
Yield
2 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
lamb shoulder
boneless, cut into 3/4 inch pieces |
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | tablespoons |
olive oil
|
|
| ½ | cup |
shallots
chopped |
*
|
| 8 | large |
garlic cloves
chopped |
*
|
| 2 | tablespoons |
paprika
|
|
| 1 | teaspoon |
paprika
hot |
|
| 1 | tablespoon |
cumin
ground |
|
| 1 ½ | cups |
beef stock
|
|
| 1 | teaspoon |
instant coffee
powder |
|
| 1 | teaspoon |
brown sugar, dark
|
|
| 15 | ounce |
pinto beans
rinsed, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
lamb shoulder
boneless, cut into 3/4 inch pieces |
|
| 1 | x |
all-purpose flour
|
*
|
| 3E+1 | ml |
olive oil
|
|
| 118 | ml |
shallots
chopped |
*
|
| 8 | large |
garlic cloves
chopped |
*
|
| 3E+1 | ml |
paprika
|
|
| 5 | ml |
paprika
hot |
|
| 15 | ml |
cumin
ground |
|
| 355 | ml |
beef stock
|
|
| 5 | ml |
instant coffee
powder |
|
| 5 | ml |
brown sugar, dark
|
|
| 433.5 | ml/g |
pinto beans
rinsed, drained |
|
Directions
Season lamb with salt and pepper.
Coat lamb with flour, shaking off excess.
Heat oil in heavy large saucepan over high heat.
Add half of lamb and sauté until brown, about 8 minutes.
Transfer lamb to bowl.
Repeat with remaining lamb, scraping up any browned bits.
Reduce heat to medium-low.
Add shallots and garlic and sauté 5 minutes.
Return lamb and any juices to pan.
Mix in both paprikas and cumin, then broth, coffee and sugar.
Bring chili to boil, scraping up browned bits.
Reduce heat to low.
Cover and simmer until lamb is tender, about 50 minutes.
Add beans; simmer uncovered until chili thickens, about 5 minutes.
Serve hot.
