Lamb and Chorizo Chili
 
 
Ingredients
  • 2 ½ cup low sodium chicken broth
  • 2 ounces dried ancho chilies (about 3 - 4 large), stemmed, seeded, torn into pieces (it’s OK if a few seeds get stuck in there)
  • ½ teaspoon cayenne pepper
  • 1 pound beef or pork chorizo, casings removed
  • 1 large yellow onion, finely chopped
  • 8 large garlic cloves, chopped
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon ground cumin
  • ½ teaspoon Ground Turmeric
  • ¼ teaspoon Ground Cinnamon
  • 1 teaspoon coriander
  • 2 teaspoons smoked paprika
  • 1 tablespoon za’atar
  • 1 pound ground lamb
  • ¼ cup Tomato Paste
  • 1- 2 tablespoons Harissa (but any chili sauce, such as sriracha, would work in a pinch)
  • ¼ cup white wine vinegar
  • ½ cup dry red wine
  • For the Crema:
  • ½ cup sour cream
  • 2 tablespoons crumbled feta cheese
  • 1 tablespoon finely chopped cilantro leaves
  • 1 tablespoon finely chopped mint leaves
  • Zest of 1 lime
  • ½ cup finely diced cucumber, peeled and seeded
  • Salt and pepper
  • To Serve:
  • ¼ cup pine nuts, toasted
  • A few tablespoons chopped cilantro leaves
  • A few pieces of pita or naan bread, sliced
Instructions
  1. Combine chicken stock, ancho chiles, and cayenne pepper in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in blender and reserve.
  2. Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon.Using a slotted spoon, transfer chorizo to a paper towel-lined plate.
  3. Remove all but 2 tablespoons drippings to from the pot and place over medium-low heat (discard remaining drippings). Add onions, garlic, oregano, cumin, turmeric, cinnamon, coriander, paprika and za’atar spices . Sauté until onions begin to soften, about 5 minutes.
  4. Sprinkle lamb with salt and pepper; add to pot. Increase heat to medium and sauté until lamb is no longer pink outside, about 10 minutes.
  5. Add the Tomato Paste, and stir to coat everything, allowing the Tomato Paste to darken, about a minute, then add the Harissa, red wine vinegar, and red wine. Bring to a boil and cooking, stirring frequently, until wine mixture is reduced by half.
  6. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Remove lid and simmer uncovered until liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper to taste. DO AHEAD Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
  7. To make the Cucumber Crema, stir sour cream, feta cheese, cilantro, mint, lime zest and cucumber in a medium mixing bowl. Season with salt and pepper to taste.
  8. To serve, spoon ladles of the chili evenly among 6 to 8 bowls. Top each with a dollop of the Cucumber Crema, some toasted pine nuts, and a few extra cilantro leaves. Serve with naan or flatbread to mop up the sauce.
Recipe by Allons-Eat! at https://www.allonseat.com/lamb-and-chorizo-chili/