Ingredients⌗

  • 1lb. ground lamb
  • 20 oz. bacon
  • 1 medium yellow onion
  • 1 medium white onion
  • 1 sorrano pepper
  • 1 jalepeno
  • 3 tbsp. woschetershire sauce
  • 2 tbsp. paprika
  • 2 tbsp. chili powder
  • 1 tbsp. cayenne powder
  • 6 garlic cloves
  • 3 tbsp. adobo hot sauce
  • 1 tbsp. garlic hot sauce
  • Moroccan seasoning for lamb
  • 15 oz can Sweet * Smoky Chipotle Pinto Beans
  • 15.5 oz can dark red kidney beans
  • 32 oz chili kidney beans in mild chili sauce
  • 28 oz diced tomatos

Optional⌗

  • Drain liquids from beans.

Cooking Instructions⌗

  1. Finely chop onion, and peppers. Mince garlic.
  2. Cook bacon over medium-high heat in pot used for chili. (Oil not necesarry unless the bacon is exceptionally lean.)
  3. Remove cooked bacon from fat and set aside
  4. Add lamb to bacon grease, season while browning.
  5. Once lamb is browned, remove from bacon grease and set aside.
  6. Add onion to remaining bacon grease. Cook until it softens. Add peppers and garlic.
  7. Once peppers are soft / onions start to become translucent, add in all your beans and tomatoes.
  8. Add remaining seasnonings / spices.
  9. Bring to a boil.
  10. Reduce to a simmer and cook for a minimum 4 hours. The longer the better. Taste after about an hour or two, check flavoring. Adjust as needed.
  11. Serve and top with desired chili toppings.

Information⌗

  • Prep time: 30 minutes
  • Cooking time: 4.25 - 8 hours
  • Post Cooking Prep Time: 5 minutes