1quartwater or stockbeef broth is a good substitute for lamb
1Tablespoonoregano
2ozsour cream
Instructions
Meat
Mix sugar and salt.
Coat lamb riblets evenly with salt mixture.
Allow to sit overnight or up to two days refrigerated, then rinse with water and pat dry.
Smoke (optional) or roast on a grate over a pan for 2 hours on a low setting.
Chill the ribs, then cut into medium dice.
Slice sausages ½ inches thick slices.
Smoked Lamb and Sausage Chili
Dice the peppers and onion into half inch pieces.
Mince garlic, cilantro and dice tomatoes.
Open 2 cans of stewed tomatoes.
Caramelize onions on medium high heat, about 10 minutes.
Add the lamb meat (sausage, riblets and ground).
Add all peppers and cook lightly.
Mix dry spices mix and add with chopped and canned tomatoes and minced cilantro (save some for plating).
Add beans and water.
Simmer, covered for 3-5 hours until beans are tender.
Serve the lamb chili topped with sour cream and cilantro
Video
Notes
You can mix and match different cuts of lamb for this recipe. Ground lamb and stew meat also work fine, but chef recommends a combination for the best texture.