Grass-fed Lamb Recipe

Lamb Black Bean Chili



Chipotle chile (dried whole or powder) optional
1 lb grass fed ground lamb (or leg of lamb chopped)
2 Tbsp cold pressed organic olive oil (or any cold pressed organic oil)
3 cups tomatoes (chopped fresh, or one 28oz can)
3 cups cooked black beans
1 large onion
3 cloves garlic
1 to 2 cups liquid (beer or water) as needed
2 or 3 bay leaves
1 tbsp dried oregano
Chopped fresh hot chiles
Dried chile powder


Heat a large heavy bottom pot that will hold all ingredients over medium heat. Add oil and heat until just starting to smoke. Brown the lamb. Remove lamb and drain.

Drain excess fat from pot. Add onion and turn down heat. Cook slowly, stirring often, until onion softens. Do not brown. The brown bits in the pan will loosen up as the onion cooks. Add the garlic about half way through cooking the onions.

Turn the heat back up to medium. Add tomatoes, bay leaves, oregano and optional chiles. Bring to a simmer for about 10 minutes, then add lamb and cooked beans, stirring gently so as not to smash the beans. Bring back to a simmer, turn to low and simmer partially covered for at least 30 minutes, up to two hours, stirring carefully.

Add liquid (beer or water) as needed, it should not dry out or get difficult to stir. Consistency should be like a thick soup with some liquid pooled on top. The beans will burn, so keep the heat low, stir occasionally, carefully scrape the bottom of the pot and watch the liquid content.