Lamb Chili

This is my twist on an American classic. I start it off as a classic chili... meat, tomato and spices ONLY. I based this recipe on a Chili cookoff champion's recipe... then I go astray adding veggies a beans... as I like a beanie chili. It is also my opinion that lamb is more suited for chili... but hey... I'm no cowboy! You can of course replace the lamb for beef... and leave out all veggies and beans.. and have yourself a very authentic Texas chili in your bowl.

Start with the below-

1 lb ground lamb (or beef), brown, drain, and add-
1 cup lamb broth
1 can (8 oz) no-salt tomato sauce
1 whole jalapeno, with slits cut into the sides
.5 Tbsp onion powder
1 tsp. garlic powder
.5 Tbsp Mexene Chili Powder

Cover and simmer for 1 hour.

Then add-

3 Tbsp chili powder
2 tsp cumin
¼ tsp black pepper
¼ tsp white pepper
¼ tsp cayenne pepper
1 cube lamb bullion
¼ tsp brown sugar
1 pk Sazon Goya seasoning

Continue simmering, covered for 30 minutes.

Then add-

1 tsp Mexene Chili Powder
.5 tsp cumin
½ tsp salt

Simmer for 15 mins.

Then add (optional)-

1 chopped onion
1 chopped red bell pepper
1 can red kidney beans
1 can white kidney beans
1 half a bottle of dark beer

Leave covered and simmer for additional 30 minutes. Serve with a dollop of sour cream.

Sorry you crazey Brits.... but we dont eat our chili on rice.... that was the strangest thing I'd ever seen when I saw chili and rice on menus in the UK! We eat our chili with corn bread!!!