Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili
Photo by Jeff Sarpa


  • 1 tablespoon ground cumin
  • 1 teaspoon cayenne pepper
  • 3 ounces dried ancho chilies
  • 2 15-ounce cans golden hominy or pinto beans
  • 2 cups red onions
  • 2 ¼ cups canned low-salt chicken broth
  • 1 tablespoon dried leaf oregano
  • + 3 more ingredients
    • 12 large garlic cloves
    • 2 1-pound rolls beef or pork chorizo
    • 3 ¼ pounds o-bone (round-bone) lamb shoulder chops, boned

Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender. Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to...

View full recipe at Epicurious


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