⏳ Yield & Time

Yield: 4 servings

Preparation Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

🍽 Ingredients

• 1.5 lbs Ground lamb
• 1 tbsp Olive oil
• 1 medium, chopped Onion
• 2 cloves, minced Garlic
• 1, chopped Green bell pepper
• 1, chopped (remove seeds for less heat) Jalapeño pepper
• 1 tsp Ground cumin
• 1 (28 ounce) can Crushed tomatoes
• 1 (15 ounce) can Diced tomatoes
• 1 (15 ounce) can, drained and rinsed Kidney beans
• 1 (15 ounce) can, drained and rinsed Black beans
• 1 cup Beef broth
• 1 tsp Chili powder
• 1/2 tsp Oregano
• 1/4 tsp (optional) Cayenne pepper
• to taste Salt and black pepper
• 1 1/2 cups Cornmeal
• 1 cup All-purpose flour
• 1/4 cup Sugar
• 4 tsp Baking powder
• 1 tsp Salt
• 1 cup Milk
• 1/4 cup Melted butter
• 1 large Egg

📖 Instructions

1. First things first, let's get that lamb sizzling! Heat up a tablespoon of olive oil in your large pot or Dutch oven over medium-high heat. Add 1.5 pounds of ground lamb and cook, breaking it up with your wooden spoon, until it's nice and browned. About 5-7 minutes should do the trick. Drain off any excess grease.
2. Next, let's build some flavor! Add one chopped medium onion and two minced cloves of garlic to the pot. Cook for about 3-4 minutes, until softened and fragrant. Don't burn the garlic—nobody likes burnt garlic!
3. Now for the heat! Stir in one chopped green bell pepper, one (or two, if you're feeling brave) chopped jalapeño peppers (remove seeds for less heat), and 1 teaspoon of ground cumin. Cook for another 2 minutes, just until the peppers start to soften.
4. Time to get serious about the flavor! Pour in a 28-ounce can of crushed tomatoes, a 15-ounce can of diced tomatoes, a 15-ounce can of kidney beans (drained and rinsed), and a 15-ounce can of black beans (drained and rinsed). Stir in 1 cup of beef broth (or vegetable broth for a vegetarian option), 1 teaspoon of chili powder, 1/2 teaspoon of oregano, 1/4 teaspoon of cayenne pepper (optional), and a generous pinch of salt and black pepper.
5. Bring it all to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or even longer for a richer flavor. The longer it simmers, the more the flavors meld together. Trust me, it's worth it.
6. While the chili is simmering, whip up the cornbread! Preheat your oven to 400°F (200°C). Grease and flour a 9x13 inch baking pan. In a large bowl, whisk together 1 1/2 cups of cornmeal, 1 cup of all-purpose flour, 1/4 cup of sugar, 4 teaspoons of baking powder, and 1 teaspoon of salt.
7. In a separate bowl, whisk together 1 cup of milk, 1/4 cup of melted butter, and 1 large egg. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Don't overmix!
8. Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Once the chili is ready, serve it hot, topped with your favorite fixings like sour cream, shredded cheese, or fresh cilantro. A dollop of guacamole adds a nice touch, too! Enjoy with a warm slice of cornbread!
10. P.S. My friend Sarah swears by adding a splash of dark chocolate to the chili for an unexpected depth of flavor. I haven't tried it yet but considering it. Let me know if you do!
11. P.P.S Oh, and don't forget to taste and adjust seasonings as you go, depending on your own spice preferences!

📝 Notes

• Adjust the amount of cayenne pepper to your desired spice level.
• For a vegetarian option, substitute vegetable broth for beef broth.
• Feel free to add other vegetables, such as carrots, celery, or corn, to the chili.
• Leftovers can be stored in the refrigerator for up to 3 days