Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili
Photo by Jeff Sarpa


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

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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