- 1 lb Lamb loin, cut into cubes
- 1 Onion (medium), chopped
- 5-6 cloves Garlic (load it up), chopped
- Fresh thyme, chopped
- Fresh oregano, chopped
- 2-3 t Smoked sweet Spanish paprika
- 2-3 t Chipotle chili powder
- 32 oz Chicken broth
- Salt, to taste
- 1-2 T Olive oil
- 1 can Roasted tomatoes, chopped
As we approach 5 weeks worth of LOW carb dieting, I am experimenting with recipes to make them explode with flavor, so I can fool myself into thinking I’m not on a diet. This chili is really good and hearty. If you’re past the induction phase of this diet, you can pair this with a nice Zinfandel. You could also substitute beef for the lamb, but I like the lean lighter syle of the lamb.
Heat oil in Dutch oven or stockpot. (I use an Emile Henry Dutch oven that cleans like a dream…got it at Homewerks.) Add onion and garlic. Saute till translucent. Add lamb then chili powder and paprika. Stir well and when lamb is browned add thyme and oregano (about a teaspoon of each). Pour chicken broth and can of tomatoes into mixture, cover and simmer for at least an hour. I let this simmer for several hours before I serve it. Check your seasonings. If you need salt, add it. If the chili powder is too strong, add a little water or chicken broth. I top mine with a little grated parmesan. It’s even better the second day.