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Smoked Lamb and Sausage Chili

Chili made with lamb sausage and smoked ribs
Prep Time20 mins
Cook Time3 hrs
Course: Main Course
Cuisine: American
Keyword: Lamb Chili
Servings: 6

Ingredients

Meat

Rub/Cure

  • 1 cup salt
  • ½ cup sugar
  • 1/2 teaspoon pink salt sodium nitrite/optional

Chili

  • 1 ea  onion
  • 3 ea  bell peppers
  • 3 ea  Jalapeños
  • 2 ea  Anaheim peppers
  • 1 bunch of cilantro
  • 3 ea garlic cloves
  • 2 cans stewed tomatoes
  • 2 ea fresh tomatoes
  • 2 cups red pinto beans soaked overnight in water
  • 2 teaspoons cayenne pepper
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 quart water or stock
  • 1 Tablespoon oregano
  • 2 oz sour cream

Instructions

Meat

  • Mix sugar and salt with pink salt.
  • Coat lamb riblets evenly with salt mixture.
  • Allow to sit overnight or up to two days refrigerated.
  • Rinse with water, 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

  • Remove seeds from peppers and dice.
  • Dice the onion.
  • Mince garlic, cilantro and dice tomatoes.
  • Open 2 cans of stewed tomatoes.
  • Caramelize onions on medium heat.
  • 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