Lamb Chili

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The new year has brought in some seriously cold weather. It is time to get out your soup pots and let it simmer. This lamb chili is a play on an old favorite. If you have never tried lamb, this a great introduction. To me, it has a unique and distinct flavor. The red wine vinegar at the end just beings all of the spices in this chili to life. It is a seriously addictive comfort dish!

Lamb Chili

ingredients

• 2 tbsp olive oil

• 1 medium sized yellow onion, chopped fine

• 1 lb ground lamb

• 1 tbsp harissa paste

• 1/2 tbsp cumin

• kosher salt

• pepper

• 1 28oz can of fire roasted diced tomatoes

• 1 can chickpeas, drained and rinsed

• 2 cups russet potato, peeled and diced

• 1 cup kalamata olives, pitted

• 1 cup beef stock

• 2 cups frozen spinach

• 2 tbsp red wine vinegar

• 1/2 lemon squeezed

• greek yogurt

instructions

1. In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes.

2. Add the harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, stirring to make sure incorporated. Carefully pour in the tomatoes and simmer, scrapping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.

   3. Stir in the chickpeas, potatoes, olives, and spinach. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender and the chili has thickened.

3. Remove from the heat, stir in the red wine viengar and let it simmer 3 minutes more.

4. Then squeeze lemon juice, stir, and taste for seasoning.

RECIPE NOTES:

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