Smoked Lamb Chili with Sausage

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Chili made with lamb sausage and smoked ribs.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: American

Keyword: Lamb Chili

Servings: People

Calories: 567kcal

Cost: 20

Equipment

1 Dutch oven or slow cooker

Ingredients

Meat

2 lb Lamb Riblets spareribs
5 ea Lamb Sausages or substitute ground meat
2 lb Ground Lamb (optional)

Rub/Cure

1 cup salt
½ cup sugar

Chili

1 ea onion
3 ea bell peppers
3 ea Jalapeños
2 ea Anaheim peppers
1 bunch of cilantro
3 ea garlic cloves
2 cans stewed tomatoes
2 ea fresh tomatoes
2 cups red pinto beans soaked overnight in water
2 teaspoons cayenne chile powder
2 teaspoons smoked paprika
2 teaspoons cumin
1 quart water or stock beef broth is a good substitute for lamb
1 Tablespoon oregano
2 oz sour cream

Instructions

Meat

Mix sugar and salt.
Coat lamb riblets evenly with salt mixture.
Allow to sit overnight or up to two days refrigerated, then rinse with water and pat dry.
Smoke (optional) or roast on a grate over a pan for 2 hours on a low setting.
Chill the ribs, then cut into medium dice.
Slice sausages ½ inches thick slices.

Smoked Lamb and Sausage Chili

Dice the peppers and onion into half inch pieces.
Mince garlic, cilantro and dice tomatoes.
Open 2 cans of stewed tomatoes.
Caramelize onions on medium high heat, about 10 minutes.
Add the lamb meat (sausage, riblets and ground).
Add all peppers and cook lightly.
Mix dry spices mix and add with chopped and canned tomatoes and minced cilantro (save some for plating).
Add beans and water.
Simmer, covered for 3-5 hours until beans are tender.
Serve the lamb chili topped with sour cream and cilantro

Video

Notes

You can mix and match different cuts of lamb for this recipe. Ground lamb and stew meat also work fine, but chef recommends a combination for the best texture.

Nutrition