Lamb and White Bean Chili

Lamb and White Bean Chili

from cooking.nytimes.com

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound ground lamb
  • Kosher salt and black pepper
  • 1 onion, finely chopped
  • 2 poblano peppers, seeded and diced (or 2 small green bell peppers)
  • 1 small bunch cilantro, cleaned
  • 4 garlic cloves, finely chopped
  • 2 small jalapeños, seeded, if desired, and finely chopped
  • 2 tablespoons chile powder, plus more to taste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 1/2 tablespoons tomato paste
  • 3 1/2 cups cooked white beans (homemade or canned)
  • Plain yogurt, preferably sheep’s milk, for serving
  • Lime wedges, for serving

Directions

  1. 1

    Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.

  2. 2

    Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

  3. 3

    Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.