Lamb Chili



Whether you’re hosting a Super Bowl party or just trying to warm up on a cold night at home, this chili is the ticket! The usual beef version is for the birds. Mix it up with healthier and LOCAL ground lamb from our shop. And of course, ya gotta top it with some shredded Aux Arcs!


  • 1 lb. ground GDF lamb
  • 1 medium onion, chopped
  • 1/2 large green bell pepper, chopped
  • 1-2 jalapeños, seeded and chopped 
  • 4 cloves of garlic, minced
  • 2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 of a 6 oz. can of tomato paste
  • 1 28 ounce can whole tomatoes
  • 1 dried pepper, seeded (chipotle, pasilla, guajillo, whatever you like)
  • 2 tablespoons olive oil
  • 3 cans beans, preferably a mix of types
  • salt and pepper to taste
  • 1/2 lb. shredded Aux Arcs
  • sour cream, cornbread, cilantro and pickled red onions for garnish


Head a large pot or dutch oven over medium heat and add the olive oil. Add the onion, bell pepper and jalapeño to the pot and saute until the onions are translucent. Add the garlic and saute for another minute until fragrant. Add the ground lamb and break apart as the meat cooks. Cook until the meat is no longer pink.

Add the spices (chili powder, coriander and cumin) and toast for a minute. Then add the tomato paste and saute for another minute while stirring through. Add in the tomatoes and their juice, crushing the tomatoes with your hands as you add them in. Fill the can up with water and add it to the pot along with the dried pepper. 

Bring to a simmer and then simmer on low for 3 hours or longer, adding water as needed. During the last hour, add in the beans. 

Before serving, remove the dried pepper. Garnish with shredded Aux Arcs, sour cream, cilantro, pickled red onions and any other toppings you desire!

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