Lamb Chilli con Carne

This super easy Chilli con Carne recipe is made with lamb mince, which lends a delicious earthy flavour to the classic recipe. Serve with rice, soured cream and slices of creamy avocado – perfect for a midweek meal. In collaboration with Try Lamb, Love Lamb.

Chilli con Carne with Lamb (and chocolate!)

I am a huge fan of homemade chilli. It’s just the sort of comforting, warming dish perfect for this time of year. I don’t know about you, but when the winter gales start I want something hearty that’s going to warm me up from the inside as the rain lashes against the windows.

Traditionally, Chilli con Carne is made using beef, but did you know that lamb adds a delicious, earthy flavour to the classic dish? I’ve varied the traditional spices used in beef chilli too, opting for whole cumin seeds toasted along with the sauteed onions and garlic, omitting the usual paprika and chilli powders, and throwing in a generous spoonful of chipotle chilli paste.

Ingredients needed

• 2 tbsp sunflower oil
• 1 medium brown onion, finely chopped
• 2 large garlic cloves, finely chopped
• 2 tsp whole cumin seeds
• 500 grams lean lamb mince
• 2 tbsp tomato puree
• 1 tsp chipotle chilli paste 
• 1 red pepper, chopped
• 200 ml hot lamb stock
• 400 grams cherry tomatoes in juice (or tinned chopped tomatoes)
• 2 cinnamon sticks
• 400 grams tinned kidney beans, drained and rinsed
• 10 grams dark chocolate (optional)

Equipment needed

• large heavy-based pan
• spoon
• measuring cup

How to make Lamb Chilli con Carne 

1. Heat sunflower oil in a large heavy-based pan. Saute the onions in the oil for a few minutes, until they begin to soften, and then add the garlic and cumin seeds. Cook for a further minute.
2. Add the lamb mince and season well. Brown the mince and cook until some of the extra fat begins to evaporate.
3. Add the tomato puree, chipotle chilli paste and red pepper. Cook for a further minute or so.
4. Pour in the lamb stock and tinned tomatoes. Add the cinnamon sticks and simmer for 20 minutes, with the lid off.
5. Add the tinned kidney beans for the last five minutes of cooking, so that they heat through.
6. Just before serving, add the dark chocolate, and stir until melted.

Where does Chilli con Carne come from?

Chilli con Carne is a Tex-Mex dish, originating in the region between Northern Mexico and Southern Texas.

Chilli con Carne with chocolate?

Dark chocolate is a wonderful addition to any Chilli con Carne, but don’t overdo it. Just a few squares of chocolate are enough to add a little bit of colour, depth of flavour and some extra body to the chilli, and it helps to balance out any acidity from the tinned tomatoes. 

What can you serve with Lamb Chilli con Carne?

• plain rice
• soured cream
• sliced avocado
• cornbread
• tortilla chips
• grated cheddar cheese
• sliced red chillies
• fresh coriander leaves

Can you reheat Lamb Chilli con Carne?

Absolutely! Leftovers reheat very well, in fact, I think this Lamb Chilli con Carne improves after a day or two in the fridge; it allows the flavours to develop fully.

Simply cover and heat the chilli in the microwave for 60 seconds. Stir well and make sure it’s heated all the way through before eating. Alternatively, reheat on the hob for a couple of minutes, giving the pan a little stir every now and again. You might want to add a little water if you think the chilli is too thick.

This Chilli con Carne – is it spicy?

No, this chilli recipe isn’t that spicy. I’ve only used a teaspoonful of chipotle chilli paste which doesn’t give you that fire in the mouth that hot chilli powder does. If you want it spicy, add a teaspoon of hot chilli powder, or a tablespoon of mild chilli powder along with the tomato puree.

I don’t like kidney beans in my chilli – what can I replace them with?

Borlotti beans make a lovely kidney bean replacement, but you can also use pinto beans, black beans, cannellini beans or Great Northern beans.

The Try Lamb, Love Lamb Campaign

Lamb is an incredibly delicious and versatile ingredient. It’s easy to grow, too, thriving in European pastures.

Try Lamb was created to showcase the ease and versatility with which lamb could be incorporated into family meals. I and a team of other foodies and home cooks have been regularly sharing lamb recipes with our followers, in collaboration with Try Lamb, in hopes that we will help inspire you to give lamb a try. Trust me, you’ll love it!

You can find out more about lamb by visiting the Try Lamb website and following them on Instagram and Facebook for regular updates.

Easy Lamb Chilli con Carne Recipe

This super easy Chilli con Carne recipe is made with lamb mince, which lends a delicious earthy flavour to the classic recipe. It's excellent for batch cooking, freezing and reheating too.

4.82 from 16 votes

Print Pin Rate

Course: Main Dish

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6 people

Calories: 376kcal

Author: Elizabeth

Ingredients

Metric - US Cup Measures

• ▢ 2 tbsp sunflower oil
• ▢ 1 medium brown onion finely chopped
• ▢ 2 large garlic cloves finely chopped
• ▢ 500 grams lamb mince
• ▢ 2 tbsp tomato puree
• ▢ 1 tsp chipotle chilli paste
• ▢ 1 red pepper diced
• ▢ 200 ml lamb stock
• ▢ 400 grams tinned cherry tomatoes in juice
• ▢ 2 cinnamon sticks
• ▢ 400 grams tinned kidney beans
• ▢ 10 grams dark chocolate optional
• ▢ sea salt to taste
• ▢ freshly ground black pepper to taste

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Equipment

large cooking pot

wooden spoon

measuring spoons

measuring jug

Instructions 

• Heat sunflower oil in a large heavy-based pan.
  
  
• Saute the onions in the oil for a few minutes, until they begin to soften, and then add the garlic and cumin seeds. Cook for a further minute.
• Add the lamb mince and season well with salt and pepper. Brown the mince and cook until some of the extra fat begins to evaporate.
  
  
• Add the tomato puree, chipotle chilli paste and diced red pepper. Cook for a further minute or so, stirring until the meat is coated in the tomato and chilli.
  
  
• Pour in the lamb stock and tinned tomatoes.
  
  
• Add the cinnamon sticks and simmer for 20 minutes, with the lid off.
• Add the tinned kidney beans for the last five minutes of cooking, so that they heat through
  
• Just before serving, add the dark chocolate, and stir until melted.
  
  

Video

Notes

To batch cook: simply double, or even triple the recipe, adjusting the cooking times accordingly.

To freeze: this recipe freezes well, bag up in family-sized or individual portions and freeze up to three months. Defrost overnight in the fridge before reheating on the hob or in the microwave.

Nutrition

Calories: 376kcal | Carbohydrates: 18g | Protein: 19g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 61mg | Sodium: 373mg | Potassium: 596mg | Fiber: 6g | Sugar: 5g | Vitamin A: 860IU | Vitamin C: 34mg | Calcium: 71mg | Iron: 3mg

Environmental Information

Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

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This is a sponsored recipe post in collaboration with Try Lamb, Love Lamb. All thoughts and opinions expressed are our own. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories.