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Hearty Lamb Chili with Red Wine and herbs

Hearty Lamb Chili with Red Wine and Herbs

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Brown the Lamb

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.