Wednesday, November 18, 2015

Lamb Chili

We made our very first Chili at home yesterday for Anjan's office' Chili cook off competition. Chili is something which we have never tasted before.. :) Anyways, since we wanted to participate in the cook off we decided to prepare chili at home. Chili is usually made with Beef or Pork  and Beans as the main ingredient. As we both don't have beef or pork, we decided to go with Lamb Chili. We made Lamb chili with mixed vegetables in it. And to our surprise, our Lamb chili is voted to be the best Chili in the cook off.
Here comes the award winning Lamb chili recipe.
And, sorry, I don't have a picture of the chili we made... :( I shall soon update the post with the pic when i make it again.


  1. Lamb, minced - 1/2 kg
  2. Red onion, sliced - 1 cup
  3. Ginger, chopped - 1 tbs
  4. Garlic, chopped - 1 tbs
  5. Oil - 2 tbs
  6. Chili powder - 2.5 tsp
  7. Chilli powder - 1 tsp
  8. Cumin powder - 1 tsp
  9. Chicken masala powder - 1 tbs
  10. Salt to taste
  11. Black bean - 1 can (15oz)
  12. Pinto bean - 1 can (15oz)
  13. Ro-tel original chopped tomato with chilli - 28oz canister
  14. Tomato puree - 2tbs
  15. Cabbage, chopped - 1.5 cups
  16. Carrot chopped - 1/2 cup


  1. Heat oil in a heavy bottomed big pan with tight lid ( use pressure cooker or dutch oven)
  2. Add onion, ginger and garlic and give a stir
  3. Add minced lamb and salt to taste
  4. Saute lamb till the raw color goes
  5. Add chilli powder, chili powder, cumin powder and chicken masala and give a stir
  6. After 5 minutes add both beans, Ro-tel chopped tomatoes with chilli, tomato puree, cabbage and carrot and stir again
  7. Cook chili with closed lid for about 2 hours in low to medium flame. (If you are using pressure cooker, you may use low- medium flame with weight on and then release the pressure and cook for another 1 hr again with or without weight. Since we use low flame we are not looking for whistle.)
  8. Switch off the flame after 2hrs of slow cooking. Chili should be thick enough and all ingredients must be cooked well by now.

Serve warm chili with sour cream and sweet cornmeal bread!

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