Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili
Photo by Jeff Sarpa


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

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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