WINE & FOOD AFFAIR RECIPES

Main Dish

Lamb Chili

Zouzounis Wines

9050 Windsor Road
Windsor, CA 95492
zouzouniswines.com

This delicious lamb chili was created by the local award-winning, Sonoma County chef and friend Ken Rochioli. It's rich and savory, with tons of flavor. Ken's special ingredients are Zinfandel, Halling Vineyard, and beer! The longer these flavors simmer and marry together, the more seductive this chili becomes. Enjoy!

Ingredients:
  • 2 tablespoons olive oil
  • 1 large red onion, diced
  • 1 medium red bell pepper, diced
  • 6 garlic cloves, chopped
  • 1/2 pound lamb, cut into cubes
  • 1 pound ground lamb
  • 6 ounces Italian sausage, casing removed
  • 1/4 cup chili powder
  • 1 1/2 tablespoons ground cumin
  • 1 1/2 tablespoons dried oregano
  • 1 can (4 ounces) tomato paste
  • 3/4 cup Zinfandel, Halling Vineyard
  • 3/4 cup beer
  • 1 can (28 ounces) diced tomatoes
  • 1 can (14 ounces) diced tomatoes
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed

Directions:

In a large Dutch oven over medium-high heat, warm the olive oil. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring occasionally, until just fragrant. Stir in the cubed lamb and cook for 4 minutes. Add the ground lamb and sausage, breaking up the meat with the back of a wooden spoon, and cook until browned, about 6 minutes.  

Drain off the excess fat. Stir in the chili powder, cumin and oregano and cook, stirring occasionally, for about 2 minutes. Add the tomato paste, wine and beer and stir to scrape up the browned bits. Bring to a simmer and then add the tomatoes and beans. Simmer on medium-low heat for 2 hours, stirring occasionally to prevent the chili from sticking to the bottom of the pot.

Ladle the chili into bowls and serve.