In collaboration with Tasty Easy Lamb.
I love a proper, hearty bowl of chilli, me. I also like my chilli to have a rich depth of flavour. It’s pointless to just bung loads of hot chilli powder into a beef mince base and chuck in a tin of red kidney beans, I feel. I want layers of flavour. I want texture. I want warmth without an overpowering heat. I also don’t want to water down these tastes with plain rice – just give me the meat please.
So, let me introduce you to my slow cooker lamb chilli recipe with pasilla peppers.
This recipe was borne after I discovered a packet of dried pasilla peppers in the reduced section of my local supermarket. I’d never heard of these chillies before so I immediately bought them. I love trying new things. Pasilla peppers, dried chilaca peppers, originate in southern Mexico where they grow to 8-10 inches long before they are dried and sold throughout the US, UK and Mexico. With a rich, smoky taste it adds a delicious warming flavour to duck or lamb recipes. With a mild to medium heat it lends itself very well to chilli.
I cook a lot of lamb recipes, so I set to experimenting and I have to say, this resulting slow cooker dish is out of this world!
You might be wondering why I’ve attributed this recipe to being inspired by South American flavours, given that I’ve used a Mexican chilli. Well, for starters, living on a tiny rock in the middle of the North Sea means I don’t have ready access to a wide range of traditional dried South American chillies. The southern part of Mexico was part of Mesoamerica, inhabited by the Mayans way back when, so it’s as close as I could get.
The rest of the dish, however, is inspired by the flavours of South America. Chilli con carne, as we know it, has its origins in Texas, but the South Americans have been eating dishes of meat with beans, tomatoes and chilli back to the times of the Mayans, Incas and Aztecs. The Spanish introduced lamb to the Incas when they explored the area, while cargamanto beans, a native of Columbia, are the grandmother of the borlotti bean as we know them. I’ve used these chubby red beans instead of the usual kidney bean in my recipe, but feel free to use kidney beans if you prefer them.
To finish everything off I’ve added a little bit of dark chocolate to the mixture, an ingredient treasured by the Aztecs and Mayans. I confess that the soured cream and grated mature cheddar toppings are not particularly authentic, but that’s how I like my chilli, served with a few slices of avocado and some tortilla chips.
I even managed to find some blue corn tortilla chips in my supermarket recently, a crop originally grown in South America. Win!
All in all, I have to confess this is one of the best chilli recipes I have ever, ever made. Rich, warming and delicious even the children had seconds (and thirds!). When using a slow cooker I believe in making a big batch and freezing any extras into individual portions, hence my use of a kilo of lamb. Leftovers defrost and reheat very well.
For more lamb recipe inspiration visit the Tasty Easy Lamb website, and follow them on Facebook, Twitter or Instagram.
What’s your favourite chilli topping? Let me know in the comments!
Slow Cooker Lamb Chilli with Pasilla Peppers
Ingredients
- 1 large dried pasilla chilli rehydrated
- 60 grams plain flour
- 1 kg lamb shoulder cubed
- sea salt
- freshly ground black pepper
- 50 grams butter
- 1 large onion finely chopped
- 2 large garlic cloves minced
- 2 tsp whole cumin seeds
- 70 grams double concentrate tomato puree I used Supercirio
- 300 ml hot lamb stock see notes for home made
- 400 grams tinned chopped tomatoes I used Cirio
- 2 cinnamon sticks
- 400 grams borlotti beans tinned
- 25 grams dark chocolate (I used Co-op Peruvian Fairtrade)
- soured cream to serve (optional)
- avocado sliced, to serve (optional)
- mature cheddar cheese to serve (optional)
- blue corn tortilla chips to serve (optional)
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Instructions
- Boil a kettle and pour enough hot water over your dried pasilla chilli to cover. Set aside to rehydrate for 15 minutes while you prepare the rest of the ingredients.
- Place the flour in a large bowl and season well with sea salt and freshly ground black pepper.
- Dredge the pieces of cubed lamb shoulder in the seasoned flour and set aside.
- Heat 10 grams of the butter in a large saute pan and brown 1/4 of the meat on all sides. Transfer to a slow cooker. Repeat with the remaining meat.
- Heat the remaining butter in the saute pan and add the onion, garlic and cumin seeds. Fry for five minutes or so until the onion begins to soften.
- Add the tomato puree and lamb stock and stir well, scraping up any browned bits that might have stuck to the bottom of the pan. Add the tinned tomatoes and stir well.
- Transfer the tomato mixture to the slow cooker and add the cinnamon sticks.
- Drain and finely chop the rehydrated pasilla chilli, discarding the stem. Pop the lid on the slow cooker and set the timer on low for 6-8 hours.
- 15 minutes before you are ready to serve add the drained and washed borlotti beans and dark chocolate, broken into pieces, and allow it to melt into the chilli, stirring well.
- Serve the chilli in bowls with a spoonful of soured cream, some sliced avocado and some mature cheddar cheese with some blue corn tortilla chips on the side.
Notes
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OTHER LAMB RECIPES YOU MIGHT LIKE
Argentine-inspired Lamb Chops with Chimichurri
Lamb Casserole with Ale
Pistachio & Orange Crusted Lamb Mini Roast
Mamta Gupta’s Meatball Curry
Slow Cooked Shetland Lamb Casserole with Creamy Herbed Polenta
Pastitsio – Greek Macaroni Pie
OTHER CHILLI RECIPES YOU MIGHT LIKE
Slow Cooker Beef Chilli con Carne by Supper in the Suburbs
Chicken Chilli by Recipes from a Pantry
SHARING WITH SOME LINKIES
Slow Cooked Challenge by Farmersgirl Kitchen and BakingQueen74
SHOP THIS POST
4.7 Litre Crock-Pot Slow Cooker
Whole Dried Pasilla Chillies
Blue Corn Tortilla Chips
Tierra Negra Casserole Dish
Hand-crafted Handled Soup Bowl
Coco Wood Spoons
This is a commissioned recipe post for Tasty Easy Lamb, although, as always, 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.
Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.
Lucy says
This looks so delicious Elizabeth, I always prefer what I call chunky chilli made with real pieces of meat rather than mince. Have never thought of using lamb but I will have to try it out, it looks so rich and a bowl of perfect comfort food that my family will love too. Thanks for sending it over to the Slow Cooked Challenge.
Alisha-The Improv Caregiver says
I am a sucker for Lamb! I mean…I L-O-V-E Lamb! And this looks absolutely amazing! I already pinned this, so I can try it once I’m done with this semester and things calm a little at our house. 😉
Jennifer Pilgrim | Modern Pilgrim Blog says
I have a confession to make. I have never cooked with lamb. It seemed so intimidating…until now. Pinned!
Ren Behan says
Superb reipe and glorious images Elizabeth – pinned and will try at the weekend. Just what the doctor ordered!
Sarah James @ Tales From The Kitchen Shed says
Your chilli looks delicious Elizabeth, I love the idea of using lamb instead of beef. I like chunks of meat in a chilli too, minced beef and chilli powder doesn’t do it for me either. Going to have a look for some pasilla chillies, they sound amazing.
Manju | Cooking Curries says
Love the addition of the pasilla peppers in this. I should pull out my crockpot just to make this. Looks delicious.
Krystal // The Krystal Diaries says
This looks so incredibly delicious! I don’t eat lamb but I could easily replace with chicken or turkey.
Janice says
This looks so gorgeous, I’ve never made chilli with lamb, but now I’m wondering why not! The richness of the meat will be perfect with chillies and beans!
Punica Makeup says
Woaaa X”D It looks delicious! I wish I could try it.
P/S: I have never tried to cook lamb before.
April says
I love chili but I haven’t tried it with lamb yet. I keep telling myself that I’m going to do it soon. I saw your pin earlier and saved it to my favorites board. I have to try your recipe out.
Jacqueline (PiperCooks) says
I bet the aroma is amazing. It looks so beautiful and cozy and warm. Wonderful. The only trick would be waiting the 6-8 hours 🙂
Stephanie Jeannot says
I made lamb once in my life before and ironically, it was made in my slow cooker at it came out so tender and flavorful. Nice meal idea. I love that you paired it with Avocados. Sounds so good.
Stephanie Jeannot says
I made lamb once in my life before and ironically, it was made in my slow cooker. Nice meal idea. I love that you paired it with Avocados. Sounds so good.
Katy {ashadeofteal} says
I’ve never tried lamb chili and this looks amazing! I love that you added avocado to it, that’s my favorite topping on chili.
Dene' V. Alexander says
I can only imagine the rich taste of this chili, as you have packed in so many wonderful flavors. Thanks for the quick history lesson on the origins!!
Jazz says
This looks absolutely delicious!!! I have never used a slow cooker but it’s on my list of things to buy for the kitchen. Avocados are my fave!
jacquee | i sugar coat it! says
I adore this meal – the lamb looks perfectly tender and juicy and the flavours are perfect! I really need to use my slow cooker more – may need to pull it out for this one.
Thanh | Eat, Little Bird says
Oh I love a good chilli! I’ve never heard of pasilla peppers before. I must keep an eye out for them! I’ve tried a chilli recipe which used cocoa powder and it was brilliant. So I’m curious to try your recipe with actual dark chocolate. Yum!!
Katja says
Girl can you come and cook for me please? This looks amazing.
Katja xxx
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Lisa Rios says
My goodness, this looks absolutely delicious and spicy, something which my husband would love right away. Lamb in slow cooker is always a hit and I am going to try this one sometime during a weekend!
aziel morte says
Looks like a yummy recipe and I bet my hubby would love this for sure. I can’t wait to try this
Echo says
This looks so good and that meat looks so tender! I have never tried lamb, outside of a Gyros, before. However, this is really making me want to try some!
Tina Gleisner says
So many yummy ingredients – I’m impressed and definitely want to try this because my regular cooking is so boring.
Cynthia Nicoletti says
Your meal looks delicious. You recipe is easy to understand as I read it. I would for sure try your recipe. Thank You
Meeta says
I recently saw pasilla peppers here too. But what I need right now it to finally get the sloww cooker I have been lusting after for ages so I can make this!
Karlyn Cruz says
i think this is a great meat recipe. 20 minutes prep time sounds like it’s easy to cook.,i should try this out!
Ashley says
It’s only breakfast time here but wow. I am so hungry for dinner now! I need to make this for sure!
Jemma @ Celery and Cupcakes says
This looks really lovely, with so much depth and flavour. I do love a chilli with all the trimmings, such great food to socialise and chat with friends over.
Kavey says
Really love the look of this, and slow cooker cooking is one of my favourite ways of making a stew, chilli or curry. I love the use of large chunks of lamb rather than mince, I find it makes such a satisfying chilli. And lamb is one of my favourite ingredients. Wins all round!
Coralie says
This sounds amazing! I will have to make this for my family for dinner this week. Thanks for sharing.
Krysten says
You really did put a lot of flavor in this chili. I like that you used primarily South American flavors in this instead of just Mexican flavors. I feel like you get much more of the back culture that way. Can’t wait to try it!
maria criselda maquiling says
I cook chili with whatever is available but yours look so gourmet! I must confess that this is the first time I have ever seen chili served with avocado and sour cream. I think that is a great idea to cut the richness of the chili flavour
Carol Cassara says
You weren’t kidding about the layers of flavor! This chili sounds so good and tasty! I love slow cooker recipes because the flavors really come together so well. It’s a recipe that’s worth keeping, thank you so much!
Elizabeth O. says
I love a good bowl of chili and so do my kids! It would be nice to prepare this for them. I don’t eat meat but it’s still something that my family would definitely enjoy!
Author Brandi Kennedy says
This looks delicious but I’m wondering if it would translate well to beef instead of lamb, as I don’t eat lamb. I’ve never had chili with avocado before either – I’m definitely going to try that part!
Hey Sharonoox says
My hub loves chilli but I don’t think he has tried lamb chilli before. This looks tasty. I’m going to try making this for him. Going to give this recipe a go!
Sarah-Louise Bailey says
Big thanks for the instructions and I got a little tip on how to make a tender and juicy Lamb Chilli. I really need to try this because Lamb meat is truly divine.
Mihaela Echols says
Wow I’ve neve had lamb before. But those picture make me want to try it!
Ana De- Jesus says
Wow you have outdone yourself this time. Like you I like layers of flavour and depth and this chilli looks like it can do just the trick. Simply incredible x
Emma says
I love lamb in the slow-cooker – it goes so tender and just falls apart and melts in your mouth. I made lamb shanks that way for Valentine’s night and the boyfriend loved it – will try your way next!
Shaheen Khan says
Completely heartwarming recipe! Seems like perfect comfort food with a touch of exotic. I always wanted to try a chilli recipe. My Indian palate is so used to spicy food I would love to try this
Amber Myers says
I am always happy when I can use my slow cooker, so I know I’d enjoy this. It looks so delicious!
Gloria @ Homemade & Yummy says
We love lamb, but have never used it in chili. This sounds delicious. All the flavours are perfect for this time of year. Nice and warming….and make a big batch….tuck some in the freezer for another day.
Aish Das-Padihari says
I have made turkey chili before. May be I should try lamb chili as well, since, we eat chili and lamb a lot.
Sondra Barker says
Wow this looks so good! It is very interesting that you put some dark chocolate on top, which I would never think to do,but it makes complete sense, delicious!
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Azlin Bloor says
Love everything about this recipe, and I am totally with you on the layers of flavour in chilli! I can imagine warm comfort food comes in quite handy up north! We’ve had unseasonably cold weather for quite a long spell down here in Bournemouth, so I could do with a bowl too!
robin masshole mommy says
This sounds like a great meal. I think my whole family would love it.
angie says
oh so very tasty I have never tried lamb so I do not know what the taste would be but I love chili
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Fred says
Wow Liz! I love both lamb and chilli but never in my widest dreams will I have thought of mixing the two in a meal. But it looks like a great meal but I would love a little more heat in it and the avocados which you added are just divine! Thanks for sharing Liz!
Michelle @ Greedy Gourmet says
Holy wow! Now look at that beautiful Lamb Chilli! And the use of Pasilla Peppers made it even more decorative.
Marie-Pierre Breton says
This screams : TASTY AND COMFY!!! Love it! and the chocolate factor is always a nice touch! Great flavours!
Tanya says
I have never had lamb chilli. Such a good idea and this dish looks amazing. Now off to find some lamb and those peppers so I can make this recipe 🙂
Emma @ Supper in the Suburbs says
Oh wow that looks delicious. You can tell it’s got a rich sauce full of deep flavour! I have to have my chilli with all the toppings too! Will give your recipe a go.
Camilla says
Wow your Lamb Chilli does look out of this world! I have never encountered these Pasilla peppers before either so will keep an eye out for them as I love the sound of them. Thanks for linking to my turkey chilli:-)