LAMB CHILI

Lamb Chili image

Provided by Marian Burros

Time 40m

Yield 2 servings

Number Of Ingredients 14

16 ounces whole onion or 14 ounces ready-cut (3 1/2 cups)
2 teaspoons olive oil
8 ounces lean lamb
1 jalapeno
1 large clove garlic
4 ounces whole green pepper or 3 ounces ready-cut ( 3/4 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1 pound ripe plum tomatoes
1 cup beef stock or bouillon
1 1-pound can no-salt-added kidney beans
1/8 teaspoon salt
Black pepper to taste

Steps:

Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
Stir in cumin, coriander and ginger. Reduce heat to simmer.
Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
Season with salt, if desired, and pepper.