Fry

Slow-Cooker Indian Spiced Lamb Chili

January 30, 2012
Photo by Joseph DeLeo
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

  • Cook time 8 hours
  • Serves 4
Ingredients
  • 2 tablespoons canola oil
  • 1 teaspoon cumin seeds
  • 2 large red onions
  • 4 garlic cloves
  • 1 cup diced tomatoes
  • 1/2 pound minced lamb
  • 1 cup dried red beans
  • 2 cups chicken broth (or replace with 2 teaspoons bouillon + 2 cups water)
  • 3 teaspoons garam masala
  • 4 teaspoons ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ancho chile powder
  • Kosher salt, to taste
In This Recipe
Directions
  1. Heat the oil in a wok. Add cumin seeds once the oil is hot, fry untill the cumin seeds become a darker brown color.
  2. Add onions and garlic to the wok and sauté until onions caramelize. Add the tomatoes and saute until tomatoes are completely cooked and all water evaporates.
  3. Add the onion-garlic-tomato mixture and rest of the ingredients in a slow cooker. Set on low and let cook for 8 hours, or until beans are fully cooked through.
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