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Colorado Lamb Chili for a Crowd

Colorado Lamb Chili for a Crowd

This hearty and spicy stew is terrific with fresh rolls and your preferred green salad.


  • 2 pounds lamb stew meat, cut into 1-inch pieces
  • 4 tablespoons canola oil, divided
  • 2 big onions, chopped
  • 2 large sweet yellow peppers, sliced
  • 8 garlic cloves, minced
  • 2 cans (30 ounces each) black beans, rinsed and drained pipes
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cans (14 -1/ 2 ounces each) reduced-sodium beef broth
  • 2 tablespoons dried oregano
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon fennel seed, crushed
  • Sliced up green onions, sliced tomatoes and corn chips, optional


  • In a stockpot, brown lamb in 2 tablespoons oil.
  • In the same pan, saute onions and peppers in staying oil up until tender.
  • Bring to a boil.

Serve instantly or cool and freeze in a freezer container for as much as 3 months.
To use frozen chili: Thaw in the refrigerator. Transfer to a large pan; heat through, adding water to thin if wanted. Garnish each serving with green onions, tomatoes and corn chips if preferred.

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