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Colorado Lamb Chili for a Crowd

This hearty and spicy stew is wonderful with fresh rolls and your favorite green salad.
  • Total Time
    Prep: 30 min. Cook: 1-1/2 hours
  • Makes
    12 servings (4-1/2 quarts)


  • 2 pounds lamb stew meat, cut into 1-inch pieces
  • 4 tablespoons canola oil, divided
  • 2 large onions, chopped
  • 2 large sweet yellow peppers, chopped
  • 8 garlic cloves, minced
  • 2 cans (30 ounces each) black beans, rinsed and drained
  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 2 tablespoons dried oregano
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons ground cumin
  • 1 teaspoon fennel seed, crushed
  • Sliced green onions, chopped tomatoes and corn chips, optional


  • In a stockpot, brown lamb in 2 tablespoons oil. Remove and set aside.
  • In the same pan, saute onions and peppers in remaining oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, broth, oregano, chili powder, brown sugar, Worcestershire sauce, cumin and fennel. Return lamb to the pan.
  • Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until lamb is tender. Garnish servings with onions, tomatoes and corn chips if desired.
Serve immediately or cool and freeze in a freezer container for up to 3 months. To use frozen chili: Thaw in the refrigerator. Transfer to a large saucepan; heat through, adding water to thin if desired. Garnish each serving with green onions, tomatoes and corn chips if desired.

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