White Bean and Lamb Chili

In a large soup or stock pot, heat the oil over medium-high heat. Add the lamb and cook  until well browned, about  5 minutes, while breaking up the meat with a fork.  Season with ½ teaspoon each of salt and pepper. When browned, transfer the meat to a paper towel-lined plate.

To the same pot, add the onion and poblano peppers and  cook until the vegetables are softened, about 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook for 2 minutes more. Add the chile powder, coriander and cumin, and cook until the spices are browned, about 1 minute. Stir in the tomato paste and cook until it begins to turn brown.

Return the lamb to the pot and scrape up any browned bits with a wooden spoon.  Stir in 4 cups of water or broth of your choice, then add the beans and ¼ teaspoon salt. Simmer over medium-low heat for 45 minutes; add more liquid if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt or sour cream, and parmesan cheese.  Garnish with chopped cilantro leaves.

Serve with side salad, bread of your choice, and CFW 2020 Le F.P. – Fantastico!