Rod's Lamb Chili
This robust chili, bursting with flavor, will keep out a winter's chill.
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
- Prepare beans according to package directions.
- While beans are cooking, melt shortening , in a separate skillet and sauté onion and garlic until lightly brown.
- 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.
- 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.
Tip: To save time, used canned pinto beans, drained and rinsed, instead of dried.