Best Spicy Lamb And Chorizo Chili Recipes

Spicy Lamb and Chorizo Chili image

Yield 6 to 8 servings

Number Of Ingredients 10

2 1/4 cups canned low-salt chicken broth
3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
1 teaspoon cayenne pepper
2 1-pound rolls beef or pork chorizo, casings removed
2 cups coarsely chopped red onions
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 tablespoon ground cumin
3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
2 15-ounce cans golden hominy or pinto beans, rinsed, drained

Steps:

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 fine strainer set over bowl. Let chorizo drain 10 minutes.
Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)
*Sold at Latin American markets and some supermarkets.

Spicy Lamb and Chorizo Chili image

Provided by Az B8990

Categories < 4 Hours

Time 1h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 10

2 1/4 cups low sodium chicken broth
3 ounces dried ancho chiles, stemmed, seeded, torn into pieces (about 5 large)
1 teaspoon cayenne pepper
2 lbs beef or 2 lbs pork chorizo sausages, casings removed
2 cups coarsly chopped red onions
12 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon ground cumin
3 1/4 lbs lamb shoulder, round-bone in chopped trimmed, boned, but into 3/4 inch cubes
2 (15 ounce) cans yellow hominy, rinsed, drained

Steps:

Combine broth, ancho chilies, and cayenne pepper in heavy medium sucepan.
Cover and simmer over medium heat until chilis softn, about 12 minutes.
Puree mixture in blender in batches.
Saute chorizo in heavy large pot over medium-high heat until drippings come to a simmer, breaking up meat with back of spoon.
Transfer to fine strainer set over bowl. Let drain for 10 minutes.
Return 3/4 cup chorizo drippings to same pot and heat over medium-high heat. You can disgard any remaining drippings.
Add onions, garlic, oregano, and cumin.
Saute until onions begin to soften, about 5 minutes.
Sprinkle lamb with salt and pepper. Add to pot.
Saute until lamb is no longer pink on outside, abut 10 minutes.
Add chili puree and drained chorizo.
Bring chili to boil, stirring occasionally.
Reduce heat to medium-low, cover, and simmer 1 hour.
Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionallly, about 15 minutes.
Season to taste with salt and pepper.