Colorado lamb chili is a hearty and flavorful dish that showcases the rich taste of tender lamb stew meat combined with a medley of vegetables and aromatic spices. This chili recipe is inspired by the bold and robust flavors of the American Southwest. With its combination of savory lamb, black beans, diced tomatoes, and a blend of spices, this chili is perfect for warming up on a chilly day or for a comforting meal with a Southwestern twist.

Colorado is renowned for its high-quality lamb, thanks to its open pastures and favorable climate for raising sheep. The state’s commitment to sustainable agriculture and responsible farming practices has contributed to the exceptional quality of Colorado lamb. Lamb chili is a popular dish in the region, offering a unique twist on traditional beef chili. The use of lamb adds a distinct flavor and tender texture that elevates the dish.

The origins of chili can be traced back to the indigenous peoples of the American Southwest, who cultivated chili peppers and used them in their cooking. Over time, chili became a staple dish in the region and eventually gained popularity throughout the United States. Today, there are numerous regional variations of chili, each with its own unique ingredients and flavor profiles.

PREP: 20 MIN.

COOK: 1½ HOURS

MAKES: 6 SERVINGS (2¼ QUARTS)

INGREDIENTS

• 1 pound lamb stew meat, cut into 1-inch pieces
• 2 tablespoons canola oil, divided
• 1 large onion, chopped
• 1 large sweet yellow pepper, chopped
• 4 garlic cloves, minced
• 1 can (30 ounces) black beans, rinsed and drained
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (14½ ounces) reduced-sodium beef broth
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• 1 tablespoon brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon ground cumin
• ½ teaspoon fennel seed, crushed
• Sliced green onions, chopped tomatoes, and corn chips (optional, for garnish)

INSTRUCTIONS

1. In a Dutch oven, heat 1 tablespoon of canola oil over medium heat. Add the lamb stew meat and brown it on all sides. Remove the browned lamb from the Dutch oven and set it aside.
2. In the same Dutch oven, add the remaining tablespoon of canola oil and heat it over medium heat. Add the chopped onion and sweet yellow pepper to the pan and sauté until tender. Stir in the minced garlic and cook for an additional minute.
3. To the Dutch oven, add the rinsed and drained black beans, diced tomatoes (undrained), reduced-sodium beef broth, dried oregano, chili powder, brown sugar, Worcestershire sauce, ground cumin, and crushed fennel seed. Stir well to combine.
4. Return the browned lamb stew meat to the Dutch oven with the other ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the Dutch oven and simmer the chili for 1¼ to 1½ hours, or until the lamb is tender and the flavors have melded together.
6. Once the lamb chili is cooked and the flavors have developed, it’s ready to be served. Garnish each serving with sliced green onions, chopped tomatoes, and corn chips, if desired. The garnishes add a fresh crunch and additional layers of flavor.

Colorado lamb chili is a versatile dish that can be enjoyed on its own or paired with a variety of accompaniments such as cornbread, rice, or a side salad. Its robust flavors and tender lamb make it a satisfying and comforting meal that will warm both body and soul.