Lamb and Cranberry Chili

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Lamb and Cranberry Chili

Lamb and Cranberry Chili

Lamb and Cranberry Chili


3 tablespoons olive oil

1 medium red onion, chopped

2 teaspoons minced garlic

2 pounds cubed lamb stew meat

2 pounds 85% lean ground beef

2 (15 ounce) cans diced tomatoes with green chile peppers

2 (15 ounce) cans diced tomatoes with jalapeno peppers

2 (15 ounce) cans water

1 (15 ounce) can kidney beans

4 cubes beef bouillon, crushed

½ cup ketchup, or more to taste

1 medium jalapeno pepper, chopped

2 tablespoons dried basil

2 tablespoons onion powder

2 tablespoons garlic powder

4 teaspoons ground cumin

2 teaspoons chile paste

2 teaspoons ground cinnamon, or more to taste

2 teaspoons Mediterranean seasoning, or more to taste

1 teaspoon ground cayenne pepper

1 teaspoon chili powder

1 cup dried cranberries


Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.

Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.

Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.

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