There are few things better than a bowl full of hearty chili on a blustery fall day and this was exactly my plan for dinner this weekend- the season’s first pot of chili! Bring on winter!
My Husband’s family raises black Angus and lamb, so I pulled up 2 lbs. of ground lamb from the well-stocked deep freeze. Since I was using lamb instead of beef or ground turkey, I decided to spice it up with some baharat, which compliments that lamb perfectly.
Baharat (Arabic for “spices”) is a middle eastern blend, usually comprised of spices like cardamom, cumin, black peppercorn, cloves, nutmeg, allspice. I added it, along with salt and pepper, to the browned ground meat.
I put in a 28 oz. can of crushed tomatoes, plus a little water.
Topped with sour cream and shredded cheese! Delicious!
Meatball waited patiently…
Middle Eastern Lamb Chili
2 lbs. ground lamb
1 chopped onion, 2 chopped green peppers
2 garlic cloves, minced
1 28 oz. of crushed tomatoes, a little water as needed
1 tablespoon of baharat
Other spices: your favorite chili powder, paprika, salt, pepper
Toppings (optional): cheese, sour cream, avocado, oyster crackers, chopped red onion
Directions: Brown meat over medium heat, drain, season with salt and pepper. Add chopped onions, peppers, cook until they start to become translucent. Add the garlic, cook for one minute. Add baharat spices. Add crushed tomatoes and water, season with other spices, salt and pepper. Bring to a boil, then cover and let simmer over low heat for about 20-30 minutes. Top it with you favorite toppings!