Lamb Chili

Lamb Chili

Ingredients:

2 lbs. ground lamb
1 TB. olive oil
1 medium sweet onion, diced
4 cloves fresh garlic, minced
1 sweet potato, peeled and diced
2 tsp. GROUND ALLSPICE
1 1/2 tsp. CINNAMON
1 1/2 tsp. PENZEYS PEPPER
1 1/2 tsp. kosher salt
1 tsp. GROUND CUMIN
1 tsp. TURMERIC
1/2 tsp. BERBERE
1/4 tsp. POWDERED GINGER
1 28-oz. can diced tomatoes
2 15.5-oz. cans cannellini beans or chickpeas, drained
1 qt. chicken or beef stock

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Directions

Heat the oil in a stock pot over medium-high heat. Add the onion and garlic and cook until fragrant. Add the sweet potato and cook for 3-4 minutes. Add the lamb, breaking up any large chunks with a spoon. Add the SPICES, stirring to evenly coat all the lamb and veggies, and be sure to not let them burn on the pan bottom. If the lamb gives off a lot of grease, you can siphon off the excess with a turkey baster (freeze oil in a jar for use later to replace the olive oil in this recipe for extra extra flavor). Once lamb is browned, about 6-8 minutes, add in diced tomatoes, scraping the bottom of the pan with your spoon and using the acid from the tomatoes to deglaze any delicious charred bits. Add the beans and stock, stirring to fully incorporate. Bring everything to a boil then reduce heat to low to simmer, cover and cook for about 30-45 minutes. Remove the lid, stir and let simmer until liquid reduces and thickens to your liking.

** A tip from Tara: Save the liquid (aka aquafaba) from your cannellini beans or chickpeas to use in place of eggs in your baking (you can even make meringues!). 3 TB. = 1 full egg, 2 TB. = 1 egg white. Freeze if you won’t use it within a few days and then thaw as needed.**