Lamb and Cranberry Chili

Ingredients and Weight:

• Lamb shoulder, boneless and skinless: 2 pounds
• Yellow onion, chopped: 1 cup
• Green bell pepper, chopped: 1 cup
• Red bell pepper, chopped: 1 cup
• Garlic, minced: 4 cloves
• Beef broth: 4 cups
• Cranberry sauce: 1 cup
• Chipotle peppers in adobo, chopped: 2 tablespoons
• Cumin, ground: 1 teaspoon
• Chili powder: 1 tablespoon
• Oregano, dried: 1 teaspoon
• Salt and black pepper to taste
• Kidney beans, canned and drained: 2 cans (14 ounces each)
• Corn, canned and drained: 1 can (15 ounces)

Preparation Time:

20 minutes

Cooking Time:

2 hours

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Season the lamb shoulder with salt and black pepper.
2. In a large Dutch oven or stockpot over medium heat, brown the lamb on all sides. Remove the lamb and set aside.
3. Add the onion, bell peppers, and garlic to the pot. Cook until softened, about 5 minutes.
4. Stir in the beef broth, cranberry sauce, chipotle peppers, cumin, chili powder, and oregano. Bring to a simmer.
5. Return the lamb to the pot and add the kidney beans and corn.
6. Cover and cook over low heat for 2 hours, or until the lamb is tender and the chili has thickened.
7. Season with additional salt and black pepper to taste, if needed.

Nutritional Information:

• Calories: 350 per serving
• Fat: 15g
• Protein: 25g
• Carbohydrates: 30g
• Fiber: 5g
• Sugar: 10g

Dish Characteristics:

• Savory and flavorful
• Warm and comforting
• Perfect for a cold night
• Can be served with rice, cornbread, or tortilla chips

User Comments:

• "This chili is the perfect blend of sweet and spicy. I love the addition of cranberries."
• "The lamb gives this chili a rich and hearty flavor."
• "Easy to make and so delicious. I've already made it twice this week!"

Special Precautions and Tips:

• If you don't have chipotle peppers in adobo, you can substitute 1 teaspoon of ground chipotle powder.
• To make the chili ahead of time, cook it according to the recipe and then let it cool completely. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat over low heat until warmed through before serving.