Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili
Photo by Jeff Sarpa


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

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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