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Ground Lamb and Lentil Chili

Ground Lamb and Lentil Chili

This is my fiance and my favorite lamb chili recipe. We like our dishes hot, so this is pretty spicy. I got this recipe from “The Chili Cookbook” by Norman Kolpas.

  • 2

    medium onions, finely chopped

  • 2

    tablespoons medium-hot pure chile powder

  • 1

    teaspoon dried red chili pepper flakes

  • 13

    cup finely chopped cilantro, for garnish


  • In a medium pot, heat oil over medium heat. Add garlic and onions and saute until onions are transparent, 2 to 3 minutes.
  • Add chile powder, paprika, chile flakes, cayenne, cumin and coriander; saute, stirring constantly, about 2 minutes more.
  • Add lamb and stir and mash constantly with a wooden spoon to break it up into very fine particles, until evenly browned, 5 to 7 minutes.
  • Stir in lentils, broth, tomatoes, oregano, rosemary, salt, sugar, and pepper; bring to a boil, then reduce heat to low and simmer, stirring occasionally, until lentils are tender and chili is thick, about 30 minutes, adding some water to pot if lentils absorb all liquid before chili is done.
  • Garnish with cilantro before serving.

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