Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili
Photo by Jeff Sarpa


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