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Recipe Detail Page
Chunky Lamb Chili
Summer 2016
You’ll need a large pot, a cutting board, a decent knife and a can opener for this beauty, and not much else besides a little time. Be sure to really give your toast a good go over the grill—it should be charred and smoky.
Serves 4
SPICE MIXTURE
2 tbsp (30 mL) ground cumin
2 tbsp (30 mL) ground ancho chili
1 tbsp (15 mL) paprika
½ to 1 tsp (2 to 5 mL) ground chipotle
1 tbsp (15 mL) dried oregano
1 tsp (5 mL) ground cinnamon
1 boneless leg of lamb, 4 lbs (2 kg)
Salt and coarsely ground pepper
2 tbsp (30 mL) olive oil, or enough to coat the bottom of the pot
1 large Spanish onion, diced
10 cloves garlic, chopped, plus 2 extra cloves, left whole, for rubbing on the toast
1 can (798 mL) tomatoes
1 cup (250 mL, or about 1/3 of the empty tomato can) water
2 tbsp (30 mL), or 1 heaping soup spoon honey
1 can (540 mL) white kidney beans, drained
Thick slices sourdough to serve
Handful fresh oregano leaves
1 For the spice mixture, combine all ingredients in a small resealable plastic bag and clearly label. Pack mixture alongside your perishables.
2 Prepare coals to medium-hot.
3 Trim the lamb of as much fat as possible and cut into roughly ½-inch (1-cm) chunks; season generously with salt and pepper. Set a large flameproof pot over the grill and heat oil until smoking. Add lamb and cook, undisturbed, until browned; stir and continue to cook until lamb is brown on all sides. If lamb weeps and mixture becomes wet, continue to cook until all liquid evaporates and lamb is well caramelized.
4 Add onion to pot, continue to stir and cook until translucent, 3 to 4 minutes. Stir in the chopped garlic and cook until just beginning to turn golden, 2 minutes or so. Add tomatoes to pot, one by one, crushing with your hand as you go. Stir in tomato juice from can, water and spice mixture. Drizzle honey over, season the lot with salt and pepper again, and give it a stir. Cover and cook for 1 hour, stirring from time to time to prevent scorching.
5 Remove cover and continue to cook until chili is thick, anywhere from 20 to 40 minutes longer depending on the heat of the fire. Stir in the beans and remove from the grill.
6 Toast bread on both sides and rub with remaining garlic cloves.
7 Serve the chili with toast and sprinkle each serving with fresh oregano.
Serves 4
