It’s a wintery Sunday in January and feels like a day to make chili. We have some organic lamb and a lot of home grown peppers in the deep freezer that I pulled out to use. I am glad to be using both.
Recipe for Organic Lamb Chili
Recipe Type: dinner
Cuisine: Wasatch mountain
The lamb was raised organically and locally by our friends’ 12 year old daughter. The peppers are home grown that we had frozen. The dried Pablano pepper was also homegrown by us.
Ingredients
- 1 lb. organic ground lamb
- 1/4 lb. leftover pork loin
- 6 roma tomatoes
- 1 strip bacon
- 2 cups dried red beans
- 1 tsp. olive oil
- 1 chipolte boullion cube
- 1 dried pablano pepper
- 1 yellow onion
- 1 head of garlic
- Peppers
- 2 Bell peppers
- 2 Jalapenos
- 2 Sweet Banana peppers
- 2 roasted Anaheim peppers
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 1/2 tsp. cumin
- 2 tsp. mexican oregano
- 1/4 tsp. cayenne powder
- Avocado
- Red onion
Instructions
- Thaw lamb
- Heat water for peeling tomatoes
- Peel tomatoes
- Cook bacon in the pressure cooker (not under pressure)
- Set bacon aside
- Brown lamb in same cooker (not under pressure)
- Add bouillon cube to lamb while browning
- Set lamb aside
- Add beans, tomatoes, salt, paprika, and garlic powder to pressure cooker
- Bring up to pressure
- When you can open the lid, pull out tomatoes and Pablano and chop up
- Add peppers, onions, tomatoes, lamb, bacon, and garlic to pot
- Add 1 cup water
- Add 1/4 cup and 1 Tbl Maza to thicken
- Add Black pepper
- Simmer
- Serve with Brown rice and Sourdough rolls
- Garnish with chopped roma tomatoes, red onion, and avocado