This Recipe is inspired by the cultural flavors I grew up with. Lamb was served at our table at least once a week, and chickpeas were served as hummus or with rice. I had ground lamb in the freezer, and took the Middle Eastern flavors I grew up with to make this delicious chili! —Jae
1 1/2 pounds
Red Bell Peppers, Diced
Garlic Cloves, Minced
Chickpeas, Drained and Rinsed
Fresh Mint, Chopped
Harissa (Middle Eastern Hot Pepper Paste) Add More if Desired for a Spicier Chili
Unsweetened Cocoa Powder
Oregano, Crushed Between Fingers
1 1/2 teaspoons
Fennel Seeds, Crushed
Black Peppercorns, Ground (European Peppercorns Preferred)
Salt to Taste
Diced Tomatoes (San Marzano Recommended)
3 1/2 cups
Low Sodium Beef Stock
Low Sodium Beef Stock, Mixed with 2 Teaspoons of Cornstarch to Thicken at End of Cook Time, if Needed
Crumbled Feta Cheese, for Garnish
Diced Scallion, for Garnish
Parsley or Cilantro, for Garnish
Plain Yogurt or Sour Cream, for Garnish
Lime Wedges, for Garnish
Pita Wedges or Pita Chips, for Serving
In This Recipe
Preheat your Dutch oven over medium/high heat. Remove ground lamb from packaging and pat dry with paper towel to remove excess moisture. This will ensure caramelization of your meat. When the dutch oven is hot, add 2 Tablespoons of Olive oil and add meat in whole. Leave the meat alone until you see the edges browning, flip the meat over and use a potato masher to break up the meat. While the meat continues to cook, Chop your peppers, carrot, onion and peel your garlic.
When the meat is nice and caramelized, add in your bay leaves, Chopped Red bell Peppers, Carrot and Onion. When the vegetables are tender, mince in your garlic (a microplane works well, otherwise, mince with a knife). Stir around the garlic and meat mixture until garlic is fragerant, then add in tomato paste and harissa, continuely stirring until you can smell the tomato paste.
Add in the worcestershire sauce, mint and dried spices, salting to Taste as you go along. Stir mixture and spices to combine, then add the Diced tomatoes and chickpeas. Measure out 3 1/2 cups of beef stock, add in to chili mixture and bring up to a boil. When it's at a rolling boil, knock the heat back to simmer (Medium/Low), pop a tight fitting lid on and cook for 1 hour for flavors to meld together.
This next step is optional and is only added to thicken the chili. if you feel the chili is the perfect consistancy, this step can be skipped. After an hour, add in your slurry mixture (1/4 cup of beef stock to 2 Teaspoons of Cornstarch) and stir in your chili. Keep stirring the chili until it reaches your desired thickness.
Optional Garnishes: Crumbled Feta, Diced Scallion, Dollop of Yogurt/Sour Cream, Lime Wedges, Pita Wdeges/Pita Chips and Parsley or Cilantro.
Bowl up and Enjoy!!