Author Notes
There is nothing better than a movie night, and a perfectly spiced bowl of chili on a winter night. This recipe is a fruitful result of all the hard work I have put into being lazy. The slow cooker Lamb chili recipe below has all the taste and flavor, without the effort. Total 15 minutes of prep time and the slow cooker does the rest. To wow your guests, add a twist to chili night by serving it with Naan Bread. I hope you enjoy this recipe as much as my friends and I have over time! —Divya Kaur
Test Kitchen Notes
This is a fun diversion from standard chili. It's a spicy combination of meat and beans with a slight Indian flair. The ancho chili adds just the right smokiness to balance the other spices. We especially love how easy this dish is to put together, there's hardly any prep time and the slow cooker does all the rest. The results are far greater than the effort you put into it. The recipe doesn't call for garnish, but a squeeze of lime or a dab of yogurt would work nicely here. Served atop some rice, you've got a warming and satisfying meal. —Victoria Ross
Ingredients
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2 tablespoons
Canola Oil
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1 teaspoon
Cumin Seeds
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2
Large Red Onions
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4
Garlic Cloves
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1 cup
Diced Tomatoes
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1/2 pound
Minced Lamb
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1 cup
Red Beans (uncooked)
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2 cups
Chicken Broth (or replace with 2 tsp Vegetable Bouillon+ 2 cups water)
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3 teaspoons
Garam Masala
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4 teaspoons
Coriander Powder
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1 teaspoon
Cayenne Pepper Powder
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1 teaspoon
Ancho Chili Powder
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Salt to taste
Directions
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Heat the oil in a wok. Add cumin seeds once the oil is hot, fry untill the cumin seeds become a darker brown color.
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Add Onions and Garlic to the wok and saute until onions caramalize. Add the tomatoes and saute until tomatoes are completely cooked and all water evaporates.
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Add the Onion-Garlic-tomato mixture and rest of the ingredients in a slow cooker. Set on low and let cook for 8 hours.
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