Lamb and Cranberry Chili
This is my personal, award-winning 2013 Chili Cook-Off submission. The smoky cumin and spicy peppers paired with the bold, savory lamb contrasts beautifully with tart-sweet dried cranberries! Try it for yourself at your next chili cook-off and see how you do! Serve with classic cornbread.
- Serves: 12 persons
- 3tablespoons olive oil
- 1medium red onion, chopped
- 2teaspoons minced garlic
- 2pounds cubed lamb stew meat
- 2pounds 85% lean ground beef
- 2(15 ounce) cans diced tomatoes with green chile peppers
- 2(15 ounce) cans diced tomatoes with jalapeno peppers
- 2(15 ounce) cans water
- 1(15 ounce) can kidney beans
- 4cubes beef bouillon, crushed
- ½cup ketchup, or more to taste
- 1medium jalapeno pepper, chopped
- 2tablespoons dried basil
- 2tablespoons onion powder
- 2tablespoons garlic powder
- 4teaspoons ground cumin
- 2teaspoons chile paste
- 2teaspoons ground cinnamon, or more to taste
- 2teaspoons Mediterranean seasoning, or more to taste
- 1teaspoon ground cayenne pepper
- 1teaspoon chili powder
- 1cup dried cranberries
Step 1Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.
Step 2Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.
Step 3Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.
Step 4Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.