This dinner brought to you by a deep seated desire for it to be actually fall…
[It was 80 degrees this week…]
Via NYT Recipes.
- 2 tablespoons olive oil
- 1 pound ground lamb
- Kosher salt and black pepper
- 1 onion, finely chopped
- 2 poblano peppers, seeded and diced (or 2 small green bell peppers)
- 1 small bunch cilantro, cleaned
- 4 garlic cloves, finely chopped
- 2 small jalapeños, seeded, if desired, and finely chopped
- 2 tablespoons chile powder, plus more to taste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 ½ tablespoons tomato paste
- 3 ½ cups cooked white beans (homemade or canned) [2 14.5 oz cans]
- Plain yogurt, preferably sheep’s milk, for serving
- Lime wedges, for serving
- Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
- Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
- Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.