Lamb and White Bean Chili

This summer I’ve found a new favorite salad, and now I’ve added a new favorite chili—lamb and white bean chili.  Score! 

In addition to this lamb chili, I’ve got a steak chili, a turkey chili, a jalapeno popper white bean chili, and a green chili posted here on my blog.  Strangely enough, I have yet to post two of the chilis I make quite frequently—a beef chili and a white chicken chili.  As soon as I get some nice photos, I’ll post those as well.

But, back to this lamb chili…as Roger and I had our first couple of mouthfuls, we simultaneously said, “This is really good.”  Pinkie square!  We generally agree on most anything food related, and this was no exception.  It almost tastes like beef chili, but the somewhat subtle difference is quite intriguing.  After every taste, I tried to figure out the flavor profile; but I couldn’t decide whether it was the lamb or the combination of seasonings that made it stand deliciously on its own.  It’s a really nice change of pace if you’re tired of your same old, same old chili.

Lamb and White Bean Chili

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Ingredients

• 2 tbl. olive oil
• 1 pound ground lamb
• Kosher salt and black pepper
• 1 onion, finely chopped
• 2 poblano peppers, seeded and diced (or 2 small green bell peppers)
• 1 small bunch cilantro, cleaned and chopped
• 4 garlic cloves, finely chopped
• 1 to 2 small jalapeños, (seeded if desired), and finely chopped
• 2 tbl. chili powder
• 1 tsp. ground coriander
• 1 tsp. ground cumin
• 1 1/2 tbl. tomato paste
• 3 1/2 cups cooked white beans (homemade or canned—if using canned, drain the beans)
• Sour cream and lime wedges, for serving

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Optional Garnishes

• Cilantro
• Chopped avocado
• Your favorite Mexican blend cheese
• Green onions, chopped
• Tortilla strips or crushed tortilla chips

Directions

Heat the oil in a soup pot over medium-high heat.  Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes.  Season with 1/2 teaspoon each of salt and pepper.  Transfer meat to a paper towel-lined plate.

Add the onion and poblano peppers.  Cook until the vegetables are softened, 5 to 7 minutes.  Finely chop 2 tablespoons of the cilantro stems and add to the pot.  Stir in the garlic and jalapeño and cook 2 minutes.  Add the chili powder, coriander and cumin, and cook 1 minute.  Stir in the tomato paste and cook until it begins to turn brown.

Return the lamb to the pot.  Stir in 4 cups water, the beans and 1/4 teaspoon salt.  Simmer (leave pot uncovered) over medium-low heat for 45 minutes, stirring occasionally; add more water if the chili becomes too thick.  Taste and adjust seasonings if necessary.

Ladle into bowls, and top with a squeeze of lime and a dollop of sour cream.  Add optional garnishes as desired.

Source:  A recipe from the New York Times