Warm Me Up Chili: Lamb, Fennel, Guinness, Chipotle, Black Bean, Goat Cheese
Okay, it’s officially COLD outside! We just got back from 85 degree weather in Florida, and my body is in shock. I need something warm and delicious to cure this bone-deep chill. Who wants to go grocery shopping in 10 degree weather – ummm – not me! So I just created a delicious chili from ingredients I have in my kitchen 🙂 Yes, I have some random things that you may not keep on hand, but trust me, this chili is worth getting a chill over… if you can, please buy organic. There are a few ingredients in here that I would ONLY eat organic (like fennel, tomato paste, beans, and lamb). Lastly, I typically do not mix meat and beans because it causes bloating and gas, but the extra texture, flavor and depth that the black beans give this dish, makes it worth the extra toots!
- 1lb ground lamb
- 1 vidalia/sweet onion chopped
- 5 cloves of garlic minced
- 1 bulb of fennel chopped
- 1/2 cup chopped fresh dill
- 1 bottle of Guinness beer (12oz)
- 1 can black beans drained
- 5 tablespoons tomato paste
- 3 tablespoons avocado oil
- 3 teaspoons ground chipotle peppers
- 3 teaspoons ground cumin (more to taste)
- 1 teaspoon turmeric
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon fresh ground black pepper (more to taste)
- 1/2 teaspoon celery salt
- 1/2 teaspoon cayenne pepper (omit if too spicy)
- 1/2 teaspoon nutmeg
Let’s get cookin’:
- In a medium pot heat avocado oil, onion and garlic on medium heat until brown (stir often).
- Add the lamb and stir until no longer red (some pink is okay). If there is a lot of liquid from fat or oil (more than a couple of tablespoons), drain some of it out. Lamb is a lean meat and so if you get good lamb you may not need to drain it. A little bit of liquid adds flavor 🙂
- Add all of the seasoning to the meat mixture (salt, pepper, turmeric, cumin, etc.) and stir well.
- Pop the bottle of Guinness and pour all of it into the pot – save yourself a sip or two if you like 😉 Stir well and bring to a boil.
- Now we add in the chopped fennel bulb, beans and dill. Bring to a simmer and let cook for up to an hour.
- Serve with crumbled goat cheese and extra fresh dill for a creamy and savory finish.
Love & yum,