Lamb-and-White-Bean Chili

By Muzungu

Ingredients

• 2 tablespoons olive oil
• 1 pound ground lamb
• Kosher salt and black pepper
• 1 onion, finely chopped
• 2 poblano peppers, seeded and diced
• 1 small bunch cilantro, cleaned
• 4 garlic cloves, finely chopped
• 2 small jalapeños, finely chopped
• 2 tablespoons chile powder,
• 1 tablespoon ancho powder
• 1 teaspoon ground coriander
• 1 tablespoon cumin
• 1 1/2 tablespoons tomato paste
• 3 1/2 cups cooked white beans (homemade or canned)
• Plain yogurt, preferably sheep’s milk, for serving
• Lime wedges, for serving

Details

Servings 4
Adapted from cooking.nytimes.com

Preparation

Step 1

Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.

Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

Return the lamb to the pot. Stir in 2 cups broth, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.