There’s something wonderfully comforting about a big bowl of chili, but when you swap out the usual beef for rich, flavorful ground lamb and infuse it with robust red wine, earthy herbs, and a touch of Mediterranean flair, the dish transforms into something utterly unique. This hearty lamb chili is not just another winter warmer — it’s a bold, flavor-packed bowl that bridges the worlds of traditional chili and mediterranean lamb recipes. Whether you're looking for new lamb dinner ideas or experimenting with ground lamb recipes for dinner, this one deserves a top spot in your rotation.
This is a deeply savory, slow-simmered chili that draws inspiration from both rustic Greek lamb recipes and cozy lamb crockpot recipes. The red wine, a non-traditional but transformative ingredient, mingles beautifully with aromatic herbs like rosemary, thyme, and oregano. And yes, while this lamb chili can be made in a Dutch oven or slow cooker, it’s the attention to layering flavors — a signature move in many lamb dishes — that makes this recipe truly shine. It’s hearty, a little smoky, a touch spicy, and absolutely perfect for cold nights or feeding a crowd.
Hearty Lamb Chili with Red Wine and Herbs
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course
Cuisine American
Large Dutch Oven or Heavy Pot Ideal for browning meat and slow simmering; its thick walls retain and distribute heat evenly.
Wooden spoon or silicone spatula For stirring and scraping the bottom of the pot as you deglaze with wine.
Chef’s knife and cutting board For prepping onions, peppers, and garlic.
Measuring spoons and cups To accurately build layers of flavor.
Can opener For those crushed tomatoes and beans.
Slow cooker (optional) If you're going the lamb chili recipe slow cooker route, this is perfect for set-it-and-forget-it convenience.
Serving Bowls and Ladle This chili deserves to be served piping hot in deep bowls with generous toppings.
Protein and Base
- 2 tablespoons olive oil
- 2 pounds ground lamb you can substitute with chopped lamb shoulder for a chunkier texture
- 1 medium onion diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
Spices and Herbs
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon ground cinnamon adds a subtle Moroccan lamb stew depth
- Salt and black pepper to taste
Liquids and Canned Goods
- ¾ cup dry red wine like Cabernet Sauvignon or Merlot
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes with juice
- 1 15-ounce can kidney beans, drained and rinsed
- 1 15-ounce can chickpeas, drained and rinsed (a nod to lamb tagine recipe influences)
- 1 cup beef broth or lamb stock
Finishing Touches
- Juice of ½ lemon
- Fresh parsley or mint for garnish
Optional: a dollop of Greek yogurt or crumbled feta for serving
Brown the Lamb
Heat olive oil in a large Dutch oven over medium-high heat. Add the ground lamb and cook for 7–10 minutes until browned, breaking it up as it cooks. Season with a pinch of salt and pepper. Remove the lamb with a slotted spoon and set aside, leaving the fat in the pot.
Sauté the Aromatics
In the same pot, reduce heat to medium. Add the diced onion and red bell pepper. Cook until softened, about 6–8 minutes. Stir in the minced garlic and tomato paste, cooking for another 1–2 minutes until fragrant.
Add the Spices
Sprinkle in the smoked paprika, cumin, coriander, oregano, thyme, cinnamon, and red pepper flakes. Stir to coat the vegetables and toast the spices for a minute or two.
Deglaze with Red Wine
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2–3 minutes to reduce slightly.
Build the Chili
Return the browned lamb to the pot. Add the crushed tomatoes, diced tomatoes, kidney beans, chickpeas, and beef broth. Stir everything together and bring to a gentle boil.
Simmer Slowly
Reduce the heat to low and cover the pot partially with a lid. Let the chili simmer for 1 hour, stirring occasionally. The flavors will deepen, and the sauce will thicken beautifully.
Finish and Serve
Right before serving, stir in the lemon juice for brightness. Taste and adjust seasoning if needed. Ladle into bowls and top with a dollop of Greek yogurt or crumbled feta, and sprinkle with chopped parsley or mint.
Pairings
A chili this hearty and herbaceous deserves equally thoughtful pairings:
Bread: Serve with warm pita or crusty sourdough bread for soaking up all the saucy goodness. Naan also makes a surprisingly good companion if you're leaning into the fusion flavors.
Salad: A cucumber and tomato salad with olives and a lemony vinaigrette brings a fresh counterpoint to the deep richness of the chili. It’s especially fitting if you’re exploring Greek lamb recipes.
Wine: Since red wine is a key component of the dish, serve it with a glass of the same wine you used in cooking — a bold Syrah or Grenache pairs beautifully.
Side Dish: Roasted sweet potatoes or a simple couscous salad with herbs and lemon work wonderfully, especially if you want to echo the flavors of a lamb tagine recipe.
For the Next Day: This chili gets even better after a night in the fridge. Serve leftovers over baked potatoes, in tacos, or even spooned over rice.
FAQs
1. Can I use lamb shoulder instead of ground lamb?
Yes! For a chunkier chili, you can dice lamb shoulder and brown it the same way. It will take a bit longer to cook until tender, but it adds a more stew-like texture that resembles traditional Moroccan lamb stew.
2. Is this recipe suitable for a slow cooker?
Absolutely. Follow the same steps to brown the lamb and sauté the aromatics on the stove, then transfer everything to a slow cooker and cook on low for 6–8 hours. It’s one of the best lamb chili recipe slow cooker adaptations out there.
3. What makes this a unique chili recipe?
It’s the fusion of red wine, chickpeas, and Mediterranean herbs — plus the use of ground lamb — that sets this apart from typical chili. It draws on influences from lamb tagine, greek lamb recipes, and even lamb and chorizo chili recipe crockpot variations.
4. What kind of lamb should I use?
Ground lamb is the most convenient and quick-cooking option. It’s flavorful and perfect for absorbing all the spices. If you prefer whole cuts, go for boneless leg of lamb or shoulder and cut into small pieces.
5. Is this chili spicy?
It has a warm spice profile thanks to paprika and red pepper flakes, but it’s not overwhelmingly hot. You can easily adjust the heat to your preference or add fresh chili peppers if you like it fiery.
