Chili Con Carne
With Ground Lamb.
450 grams (16 ounces) ground lamb
400 gram (14.5 ounce) can chopped tomatoes
440-gram (15.5 ounce) can red kidney beans
1 large yellow onion, chopped
2 garlic cloves
½ red bell pepper, diced
½ green bell pepper, diced
1 tablespoon olive oil
2 sprigs rosemary, chopped
1½ teaspoons ground chili
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground pepper
4 tablespoons extra virgin olive oil
Peel and finely chop the onion and garlic. Remove the seeds and stalk from the peppers and chop them. Pick the rosemary and finely chop. On a high heat add two tablespoons olive oil to a heavy bottomed pot and sear the ground lamb for about five minutes until it is browned. Remove the lamb from the pot and set aside. Reduce heat, add another two tablespoons of olive oil, then the vegetables, herbs and spices. Gently soften the vegetables for about seven minutes, stirring regularly. Return the lamb to the pot with the tomatoes and beans. Stir to combine then simmer the chili for 40 minutes. When it is ready, check for flavor and season with salt and freshly ground pepper.
TIP: Serve with guacamole, corn chips, sour cream and some lime wedges.