Spicy Lamb Chili
Submitted by joss
Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.
YIELD
2 servingsPREP
20 minCOOK
70 minREADY
90 minForget beef. Lamb shoulder is what chili was secretly meant to be made with. The rich, slightly gamey meat stands up to all that paprika, cumin, and garlic without flinching.
Brown the flour-dusted lamb chunks in batches until they’ve got a serious crust, then build the chili right in that same pan with shallots, eight cloves of garlic, and a double hit of sweet and hot paprika. A teaspoon of instant coffee in the broth adds a dark, roasted backbone you can’t quite put your finger on but absolutely can’t do without.
Pinto beans go in at the end to soak up all that smoky, spiced braising liquid.
Kitchen Tips
- Brown the lamb in batches. If you crowd the pan, the meat steams instead of searing and you lose all that caramelized flavor.
- The coffee is subtle but essential. It deepens the chili without making it taste like coffee.
- This chili is even better the next day. Make it ahead and reheat for richer, more melded flavors.
Ingredients
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.
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