Spicy Lamb and Chorizo Chili: A Culinary Adventure

Chili, for me, isn’t just a dish; it’s a portal back to my college days, huddled around a communal table with friends, laughter echoing through the worn walls of our shared house. Back then, our chili was a simple, budget-friendly affair, relying heavily on ground beef and canned beans. But even in its simplicity, it was a symbol of togetherness, a warm embrace on cold evenings. Now, years later, with a few more culinary miles under my belt, I love revisiting those foundational flavors with a more sophisticated twist, like this deeply satisfying Spicy Lamb and Chorizo Chili. The rich lamb and smoky chorizo create a symphony of flavor that elevates this humble classic to new heights.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 27 minutes
• Total Time: 1 hour 57 minutes
• Servings: 6-8
• Yield: Approximately 8 cups
• Dietary Type: Not specified

Ingredients

• 2 1⁄4 cups low sodium chicken broth
• 3 ounces dried ancho chiles, stemmed, seeded, and torn into pieces (about 5 large)
• 1 teaspoon cayenne pepper
• 2 lbs beef or pork chorizo sausages, casings removed
• 2 cups coarsely chopped red onions
• 12 garlic cloves, chopped
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 3 1⁄4 lbs lamb shoulder, round-bone in, chopped, trimmed, boned, and cut into 3/4 inch cubes
• 2 (15 ounce) cans yellow hominy, rinsed and drained
• Salt and pepper to taste

Equipment Needed

• Heavy medium saucepan
• Blender
• Heavy large pot
• Fine strainer
• Bowl

Instructions

1. In a heavy medium saucepan, combine the chicken broth, ancho chiles, and cayenne pepper.
2. Cover the saucepan and bring the mixture to a simmer over medium heat. Continue to simmer until the chiles soften, approximately 12 minutes.
3. Carefully transfer the mixture, in batches if necessary, to a blender. Puree until smooth. Set aside.
4. In a heavy large pot, sauté the chorizo over medium-high heat until its drippings come to a simmer, breaking up the meat with the back of a spoon. This usually takes about 8-10 minutes.
5. Transfer the cooked chorizo to a fine strainer set over a bowl. Allow it to drain for 10 minutes. This step removes excess fat, leading to a richer and less greasy chili.
6. Return 3/4 cup of the chorizo drippings to the same pot and heat over medium-high heat. Discard any remaining drippings.
7. Add the chopped red onions, chopped garlic cloves, dried oregano, and ground cumin to the pot. Sauté until the onions begin to soften, about 5 minutes. This process allows the aromatics to bloom, releasing their full flavor.
8. Season the lamb cubes generously with salt and pepper.
9. Add the seasoned lamb to the pot with the onions and garlic. Sauté until the lamb is no longer pink on the outside, approximately 10 minutes. Don’t overcrowd the pan; work in batches if necessary to ensure proper browning.
10. Pour the chili puree into the pot with the lamb. Add the drained chorizo as well.
11. Bring the chili to a boil, stirring occasionally to prevent sticking.
12. Reduce the heat to medium-low, cover the pot, and simmer for 1 hour.
13. Add the rinsed and drained hominy to the chili. Continue to simmer, uncovered, until the lamb is tender and the liquid thickens, stirring occasionally, approximately 15 minutes. The simmering time might vary slightly depending on the lamb. Check for tenderness after 10 minutes.
14. Season the chili to taste with salt and pepper.

Expert Tips & Tricks

• Bloom the Spices: Toasting the oregano and cumin in the hot oil before adding the onions enhances their flavor significantly. Just be careful not to burn them.
• Chorizo Choice: Opt for a high-quality chorizo for the best flavor. Mexican chorizo will bring a different spice profile than Spanish chorizo. Experiment to find your preference.
• Lamb Variation: If you can’t find lamb shoulder, lamb stew meat is a suitable substitute. Just adjust the cooking time accordingly.
• Make-Ahead Magic: This chili tastes even better the next day! Make it a day in advance and let the flavors meld together in the refrigerator.
• Adjust the Heat: If you prefer a milder chili, reduce or omit the cayenne pepper. For a hotter chili, add a pinch of chili flakes or a finely chopped jalapeño.

Serving & Storage Suggestions

Serve this Spicy Lamb and Chorizo Chili hot, garnished with your favorite toppings. Consider a dollop of sour cream or Greek yogurt, chopped cilantro, diced red onion, shredded cheddar or Monterey Jack cheese, and a spoonful of salsa. It pairs perfectly with cornbread, tortilla chips, or a side of Mexican rice.

To store leftovers, let the chili cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight if frozen, then gently heat on the stovetop or in the microwave until heated through. Add a splash of broth or water if needed to reach your desired consistency. Do not leave at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	1864 kcal	N/A
Calories from Fat	1471 g	79%
Total Fat	163.5 g	251%
Saturated Fat	67.9 g	339%
Cholesterol	327.2 mg	109%
Sodium	527.8 mg	21%
Total Carbohydrate	36.7 g	12%
Dietary Fiber	8.1 g	32%
Sugars	2.5 g	10%
Protein	60.1 g	120%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

• Vegetarian Version: Substitute the lamb and chorizo with plant-based alternatives like crumbled tempeh and vegetarian chorizo. Add a can of black beans or kidney beans for extra protein.
• Spice Level Adjustment: For a milder flavor, remove the seeds and membranes from the ancho chiles before soaking. For a spicier kick, add a pinch of chili flakes or a diced jalapeño pepper along with the onions and garlic.
• Smoked Paprika: Add a teaspoon of smoked paprika for an extra layer of smoky flavor.
• Bean Variety: Experiment with different types of beans, such as pinto beans, black beans, or kidney beans, in addition to or instead of the hominy.
• Sweet Potato: Incorporate diced sweet potato for a touch of sweetness and added nutrients.
• Beer Addition: Add a cup of dark beer (such as stout or porter) when simmering for a richer, more complex flavor.

FAQs (Frequently Asked Questions)

Q: Can I use ground lamb instead of lamb shoulder?
A: While lamb shoulder is recommended for its flavor and texture, you can substitute it with ground lamb. Reduce the cooking time accordingly, as ground lamb cooks faster.

Q: Can I make this chili in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Sauté the chorizo, onions, garlic, and lamb as instructed in the pot first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the hominy during the last hour of cooking.

Q: How do I prevent the bottom of the chili from burning?
A: Stir the chili frequently, especially during the simmering stage, to prevent sticking and burning. A heavy-bottomed pot is also helpful in distributing heat evenly.

Q: Can I use canned ancho chiles instead of dried?
A: Canned chipotle peppers in adobo sauce are a good alternative if you can’t find dried ancho chiles. However, they will add a smoky flavor that differs from the sweet, fruity flavor of ancho chiles. Adjust the amount to your taste.

Q: Is it necessary to drain the chorizo after cooking?
A: Draining the chorizo helps to remove excess grease, resulting in a richer and less oily chili. However, if you prefer a richer flavor, you can skip this step or drain less of the fat.

Final Thoughts

This Spicy Lamb and Chorizo Chili is more than just a meal; it’s an experience. The depth of flavor, the tender lamb, and the satisfying kick of spice all come together to create a dish that’s both comforting and exciting. I urge you to try it, to experiment with the variations, and to make it your own. Share your creations, your tweaks, and your feedback – and most importantly, enjoy the process of bringing this delicious chili to life in your own kitchen! Pair it with a cold Mexican beer or a spicy margarita for the ultimate fiesta.