Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 tbsp olive oil
- 1.5 lb (680 g) minced/ground lamb
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 2 fresh jalapeños, seeded and minced (or to taste)
- 4 cloves garlic, minced
- 2 tbsp chili powder (American-style blend)
- 2 tsp smoked paprika
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5–1 tsp chipotle chili powder (or 1 minced chipotle in adobo)
- 1.5 tsp kosher salt (plus more to taste)
- 1 tsp freshly ground black pepper
- 1 (6 oz / 170 g) can tomato paste
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 cups (480 ml) beef or chicken broth
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 tbsp brown sugar (optional, to balance acidity)
- Juice of 1 lime
- Fresh cilantro, sliced green onion, and sour cream for serving
Do This
- 1. Heat oil in a large heavy pot over medium-high heat. Brown lamb in 2 batches, breaking it up; drain excess fat if needed.
- 2. Add onion, bell pepper, jalapeños, and a pinch of salt. Cook until softened, about 6–8 minutes. Stir in garlic for 1 minute.
- 3. Reduce heat to medium. Add chili powder, smoked paprika, cumin, coriander, chipotle, salt, and pepper; toast 1–2 minutes.
- 4. Stir in tomato paste and cook until darkened, 2–3 minutes. Add crushed tomatoes and broth, scraping up browned bits.
- 5. Bring to a gentle simmer (around 190°F / 88°C), then reduce heat to low, partially cover, and cook 30 minutes, stirring occasionally.
- 6. Add beans and brown sugar if using. Simmer uncovered 15–20 minutes more until thick and rich. Stir in lime juice.
- 7. Taste and adjust salt, pepper, and heat. Serve hot with cilantro, green onions, and a dollop of sour cream.
Why You’ll Love This Recipe
- It is a cozy, deeply flavored twist on classic American chili that swaps beef for rich, gently gamey lamb.
- Smoky spices and chipotle add campfire-style depth without requiring a grill or smoker.
- Everything cooks in one pot with simple, easy-to-find ingredients.
- Even better the next day, it is perfect for meal prep, game day, or feeding a crowd.
Grocery List
- Produce: Yellow onion, red bell pepper, fresh jalapeños, garlic, lime, fresh cilantro, green onions (for garnish)
- Dairy: Sour cream, shredded cheese (cheddar, Monterey Jack, or similar, optional for serving)
- Pantry: Olive oil, minced/ground lamb, canned crushed tomatoes, tomato paste, canned kidney beans, canned black beans, beef or chicken broth, chili powder, smoked paprika, ground cumin, ground coriander, chipotle chili powder or chipotle in adobo, brown sugar, kosher salt, black pepper, tortilla chips or crusty bread (for serving, optional)
Full Ingredients
Main Chili
- 2 tbsp olive oil
- 1.5 lb (680 g) minced/ground lamb
- 1 large yellow onion, diced (about 2 cups)
- 1 red bell pepper, diced (about 1.5 cups)
- 2 fresh jalapeños, seeded and minced (leave some seeds for more heat, if desired)
- 4 cloves garlic, minced
Smoky Spice Blend
- 2 tbsp chili powder (American-style chili seasoning blend)
- 2 tsp smoked paprika (sweet or hot, to taste)
- 2 tsp ground cumin
- 1 tsp ground coriander
- 0.5–1 tsp chipotle chili powder or 1 chipotle pepper in adobo, minced
- 1.5 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
Tomatoes & Liquid
- 1 (6 oz / 170 g) can tomato paste
- 1 (28 oz / 800 g) can crushed tomatoes
- 2 cups (480 ml) beef or chicken broth (low sodium preferred)
- 1 tbsp brown sugar (optional, to balance acidity and smoke)
- Juice of 1 lime (about 2 tbsp), plus extra wedges for serving
Beans & Finishing Touches
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 2–3 tbsp chopped fresh cilantro (plus extra for garnish)
- Sliced green onions, for serving
- Sour cream or plain Greek yogurt, for serving
- Shredded cheese (cheddar, Monterey Jack, or pepper Jack), for serving (optional)
Step-by-Step Instructions
Step 1: Prep your ingredients
Dice the onion and red bell pepper into small, even pieces so they soften and melt into the chili. Seed and mince the jalapeños (leave some seeds in if you like more heat). Mince the garlic. Open and drain the cans of beans, then rinse them under cold water. Open the tomatoes, tomato paste, and broth so they are ready to go.
In a small bowl, stir together the chili powder, smoked paprika, cumin, coriander, chipotle, salt, and black pepper. Having the spice mix pre-measured makes cooking smoother and helps ensure the spices bloom evenly.
Step 2: Brown the lamb
Set a large heavy-bottomed pot or Dutch oven (at least 5 quarts / 4.7 liters) over medium-high heat. Add the olive oil. When the oil shimmers, add about half of the lamb, breaking it up with a spoon or spatula into small crumbles. Let it cook undisturbed for 2–3 minutes to develop a browned crust, then stir and continue cooking until no longer pink, about 5–6 minutes total.
Transfer the browned lamb to a bowl, then repeat with the remaining lamb. If a lot of fat has rendered (more than 2–3 tablespoons in the pot), carefully spoon off some, leaving enough to sauté the vegetables and carry flavor. Browning in batches and not overcrowding the pan is key to deep, meaty flavor.
Step 3: Soften the vegetables and build the base
Reduce the heat to medium. In the same pot with the remaining fat, add the diced onion, red bell pepper, and jalapeños. Sprinkle with a small pinch of salt to help them release moisture. Cook, stirring often, until the onion is translucent and the peppers are soft, about 6–8 minutes.
Add the minced garlic and cook for 1 minute more, stirring constantly so it does not burn. At this stage, the bottom of the pot should have some browned bits from the lamb and vegetables; these are full of flavor and will be lifted when you add the liquids.
Step 4: Bloom the smoky spices
Sprinkle the prepared spice mixture over the vegetables. Stir well to coat everything evenly. Cook the spices for 1–2 minutes, still over medium heat, stirring frequently. They should smell deeply aromatic and slightly toasty. This blooming step wakes up the spices and brings out their smoky complexity, especially the paprika and chipotle.
Stir in the tomato paste and cook for another 2–3 minutes. The paste should darken slightly in color and start to stick in spots to the bottom of the pot; this light caramelization adds sweetness and intensity to the finished chili.
Step 5: Add tomatoes, broth, and simmer
Return the browned lamb (and any juices) to the pot. Pour in the crushed tomatoes and broth. Add the brown sugar if using. Stir well, scraping the bottom of the pot with a wooden spoon to lift up all the flavorful browned bits.
Bring the mixture just up to a boil over medium-high heat, then immediately reduce the heat to low so it settles into a gentle simmer, with small, lazy bubbles breaking the surface (around 190°F / 88°C). Partially cover the pot with a lid and simmer for 30 minutes, stirring every 8–10 minutes to prevent sticking and to help the flavors meld.
Step 6: Add beans and thicken the chili
After 30 minutes, stir in the drained kidney beans and black beans. Continue to simmer the chili uncovered for 15–20 minutes more. This uncovered simmer allows excess liquid to evaporate so the chili can thicken into a rich, spoon-coating consistency.
If at any point the chili looks too thick for your liking, splash in a bit more broth or water. If it looks too brothy, keep simmering; the starch from the beans and lamb will naturally thicken it. Taste and add more salt or chipotle if desired.
Step 7: Finish with lime and serve
When the chili is thick, glossy, and fragrant, turn off the heat. Stir in the lime juice and chopped cilantro. The citrus brightens the smoky, savory flavors and keeps the dish from tasting heavy.
Ladle the lamb chili into warm bowls. Garnish with extra cilantro, sliced green onions, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese if you like. Serve with tortilla chips, cornbread, or crusty bread on the side. The chili will continue to thicken slightly as it cools, so if you are serving later, you may want to stir in a splash of broth when reheating.
Pro Tips
- Brown in batches. Crowding the lamb will steam it instead of browning it. Taking the time to brown in two batches adds a deep, almost grilled flavor.
- Adjust the smoke level. For a subtle smokiness, use the lower amount of chipotle and smoked paprika; for a bolder campfire note, increase them slightly and omit the brown sugar.
- Control the heat. Jalapeño seeds and membranes carry most of the heat. Remove them for mild chili, or leave some in and add extra chipotle for a spicy version.
- Let it rest. If you have time, let the chili sit off the heat, covered, for 15–20 minutes before serving. This brief rest helps the flavors round out.
- Even better the next day. Like most chilis and stews, the flavors deepen overnight in the refrigerator, making this an excellent make-ahead option.
Variations
- Extra Smoky Lamb Chili: Replace 0.5 cup (120 ml) of the broth with dark beer and add 0.5 tsp liquid smoke along with the spices. Let it simmer the full time to cook off the alcohol and concentrate flavor.
- Mediterranean-Inspired Lamb Chili: Swap the kidney beans for chickpeas, add 1 tsp dried oregano and a pinch of cinnamon, and garnish with crumbled feta and fresh parsley instead of sour cream and cheddar.
- No-Bean Lamb Chili: Omit the beans entirely and reduce the broth by 0.5 cup (120 ml). Add an extra 0.5 lb (225 g) lamb and simmer until thick and spoonable.
Storage & Make-Ahead
Cool the chili to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if it has thickened too much, and stir occasionally until steaming hot.
For longer storage, freeze the chili in labeled containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat as above. The texture of the beans remains good after freezing, and the lamb flavor actually deepens over time, making this a great batch-cooking recipe.
Nutrition (per serving)
Approximate values per serving (1/6 of the recipe, without toppings): 480 calories; 28 g protein; 26 g fat; 15 g saturated fat; 30 g carbohydrates; 9 g fiber; 8 g sugar; 820 mg sodium. Toppings like cheese and sour cream will increase fat and calories, while using low-sodium broth and reducing added salt will decrease the sodium content.
