Smoked Lamb Chili with Sausage

Chef Ben Spangler shows us his creative, innovative take on a lamb chili recipe in this dish, showing off not one, but 3 different cuts of lamb. Chef makes the recipe with spare ribs, sausages and ground lamb, but you could easily make it with sausages, a lamb shoulder, lamb bacon, or many other combinations of lamb meat, or maybe just ground lamb, or stew meat. Use the recipe as a guide and make the dish your own.

How to Make Lamb Chili with Sausage

First chef seasons and smoked lamb ribs. These are optional but add a great smoky flavor. After the ribs are cooked they’re diced into large chunks.  Just like regular chili made with ground beef, you start by cooking onions and adding meat, spices and chili powder along with beans and tomatoes. After everything is put into the pot, it should take about 3 hours for the beans to be tender. You can cut the cook time down to two hours if you soak the beans in water overnight.

Other Cuts of Lamb to Use

You can make the recipe with many cuts of lamb. Lamb shoulder or neck will work diced in place of the ribs. Ground meat can be used instead of the sausage. Other meats like tongue or heart can also be added as the spices will help mask any gamey flavor.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

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