Matthew and I have been on the Mediterranean diet kick since we got married. Let’s get it straight, we’re not on a diet, period. But we’ve tried to incorporate as much food as we can that is served in the Mediterranean. They tend to live longer, thinner, happier lives than many other cultures. Obsessed with Roman culture, if Matthew were given the chance to go back in time but had to give up everything in his present life, including me, I think he’d do it!
Though we’re in the middle of summer, we’re still crock-potting and eating fabulous foods–soups, stews and chilis. We haven’t melted yet.
Cooks 8 hours and serves about 8.
What you’ll need:
1 pound ground lamb
Onion, depending on how much you like
2 garlic cloves
3 cans black beans, rinsed and drained, or make your own in the crock pot the day prior if you want your food less processed using my Black Bean Soup Recipe. (AND you’ll have soup for another meal.)
2 cans diced tomatoes with green chilies
1 scoop Beef base (dissolved in 8 oz. hot water) or 1 cup beef broth
1/3 cup dry red wine
2 tablespoons chili powder
1/ 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/8 to 1/4 teaspoon ground red pepper, depending on how spicy you like your chili!
For garnish: Plain yogurt, pita bread and lots of feta cheese
1 glass of red wine for you—while you cook
How To Cook It:
1.Chop onion. Mince garlic.
2. Throw these in a skillet with your ground lamb until the lamb is no longer pink. (They didn’t have ground lamb at the commissary so I got lamb that looked almost ground. Boy was I wrong on that one. I had to dice it up myself. Felt like a butcher. I was sweating by the time I finished. If it says ground, use ground!)
3. Drain and throw it in the crock pot. From across the room preferably. (Does anyone ever read my entire recipe?)
4. Process 1 can (about 15 oz. worth) of cooked black beans in a food processor until smooth and add to the meat mixture.
5. Stir in the rest of the beans and all other ingredients, cover and cook on low for 8 hours.
End Result:
Though I only used 1/8 teaspoon ground red pepper, it was really spicy! Only add more if you can handle it! The feta, yogurt and pita really added to it. I felt like I was in Greece….or somewhere. 🙂
Will make again!
Interesting posts about lamb and chili:
Lamb. It’s the new beef. (eclecticprogressive.wordpress.com)
Do you give a lamb? (orsonic.wordpress.com)
Recipes for lamb (stoneheadcroft.com)
Spring Recipes: Lamb, Asparagus and Eggs (mannaandquail.wordpress.com)
Wendy’s Chili (remihich.wordpress.com)
Note to self (re: that chili) (morganphillips.com)
World’s Hottest Chili (cookwithkathy.wordpress.com)
Recipes: Deer Chili–Slow Cooker or Not (marylouise22.wordpress.com)
Project Food Blog #2: Lamb Vindaloo, Garlic Naan, and Indian Chai Tea (wearenotmartha.com)
Nick’s Picks: Hearty Chili (fln.org)
Sounds good
Thanks Mr.!I appreciate you taking a look!
i just made this recipe and it seems way too dry with the only liquid being the 1/3 c red wine. did you add any additional water?
(fyi i havent cooked it yet, i just put everything in the pot–it will be cooked tomorrow while i’m at work!)
Janice, the tomatoes, beef broth, and wine seemed to be enough liquid when I made it. Don’t forget about the beef broth! But if yours turned out too dry, by all means, add more liquid. I think water might water down the taste. What about some stewed tomatoes or liquid from the black beans? Let me know how it turned out?
oh, in your recipe you only site “1 scoop Beef base”, which i assumed to mean the BTB only–you might want to specify 1 c beef broth instead! i added 1 c of water after i realized it was too dry and it turned out fine. added some black olives too! not too shabby.
Thanks Janice! I changed it. (That certain beef base is made dissolved in water.) You’re right, it might just be easier to use beef broth! So happy to hear it worked out! The olives sound like a great addition!