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.