By Angela McGowan
My son’s favorite soup for chilly days has become chili. I always thought when he was younger it might be chicken and dumplings, a creamy potato soup, or a cheesy broccoli cheddar. But he has decided that his favorite soup is chili, and this chili he says is “The Best Chili Ever.”
It must be the lamb that I added to this chili that sets it apart for him. I’ve made other chili with ground beef, pork, turkey and even soy crumbles before. Although, none of those chilies did he go back for a second bowl and demand it for his school lunch the next day.
If you love lamb as much as we do, I’m sure you will fall in love with this chili. However, you could also substitute any other ground meat in this recipe. I gave this chili a little spice with a diced poblano pepper and some chipotle chili powder. You can adjust the amount of chili powder in this recipe to suit your family’s taste.
To make sure this chili was really good, I slow cooked it. I recently just replaced my old slow cooker with this new one from KitchenAid, and I LOVE IT! This slow cooker has a high, medium, low and keep warm setting, and it’s programmable! The heat on the low setting is a little lower than my old one too. I haven’t had anything burn on the sides yet in this slow cooker. The heat is even and gentle, just like a slow cooker should be.
Yield: Serves 8
Slow Cooker Black Bean Lamb Chili
Ingredients:
- 1 lb ground lamb
- 1 medium red onion, diced
- 1 medium green bell pepper, diced
- 1 medium poblano pepper, diced
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 - 3 teaspoons chipotle chili powder
- 1 (15 oz) can fire-roasted diced tomatoes
- 1 (15 oz) can tomato sauce
- 2 (15 oz) cans black beans
Directions:
- In a large skillet, combine lamb, onion, bell peppers and poblano peppers. Cook over medium heat until meat is browned and vegetables are tender. Add to crockpot along with the rest of the ingredients listed.
- Mix well and turn crockpot to low and cook for 8 - 10 hours.
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