| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

This robust chili, bursting with flavor, will keep out a winter's chill.

Rod's Lamb Chili

1 pound dried pinto beans
2 tablespoons vegetable shortening
1 onion, chopped
2 cloves of garlic, finely chopped
1/2 pound lamb, finely chopped
1 1/2 tablespoons tomato ketchup
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1/8 teaspoon ground cumin
1/8 teaspoon crushed dried oregano
1 (12-ounce) can or bottle of beer

1. Prepare beans according to package directions.
2. While beans are cooking, melt shortening , in a separate skillet and sauté onion and garlic until lightly brown.
3. Add lamb and cook until browned. Stir in ketchup, chili powder, salt, pepper, sugar, cumin and oregano. Cover and simmer over low heat for about 30 minutes.
4. When the beans are tender, add the meat mixture to the stock pot. Cover and continue cooking for an additional 30 minutes. If desired, thin chili with beer.

Makes 8 servings.

Note: To save time, used canned pinto beans instead of dried.

||| Save this Recipe on Delicious |||