Recipe: Slow Cooked Lamb Chili

Slow Cooked Lamb Chili

A slow cooked lamb chili with tomatoes and bean medley.


Slow Cooked Lamb Chili


  • Black Beans
  • Kidney Beans
  • Pinto Beans
  • Lamb
  • Tomato Paste
  • Tomatoes Crushed
  • Carrots
  • Jalapanos
  • Onion
  • Garlic
  • Chili Powder
  • Black Pepper
  • Oregano
  • Cumin
  • Paprika
  • Coriander
  • White Sugar
  • Extra Virgin Olive Oil


I don’t use any measurements for my recipes, because when I cook, I only measure by relative flavor. I will however, give you relative ratios. That way you have a general idea. But the exact amount is all based on personal preference. The ingredients are in order of amount needed.


Slow Cooked Lamb ChiliSlow Cooked Lamb ChiliCorn Bread


  1. Start off by Sautéing Garlic, Chili Powder, Black Pepper & chopped Onion in Extra Virgin Olive Oil in a frying pan until a light golden brown. Make sure you use enough oil to coat the pan with a little pool. Then scoop everything into your sauce pot.
  2. Pan fry your Lamb in Olive Oil with more Garlic until the outside is browned. Then dump everything into your sauce pot.
  3. Add your Black Beans, Kidney Beans, Pinto Beans, Tomato paste, crushed tomatoes, sliced Jalapanos, chopped Carrot, chopped Onion, and Garlic.
  4. Add Chili Powder, Oregano, Cumin, Paprika, Coriander, and White Sugar for taste.
  5. Bring the chili to a boil while constantly stirring it. Once at a boil, lower the heat to a simmer and cook for 2-3 hours. The chili is at it’s perfect point when the beans are very soft and the meat just falls apart.
  6. Corn Bread and Green Beans go great with chili!

Check out all of my Healthy Recipes for something new!


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