Spicy Lamb and Chorizo Chili
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- 2 1/4 cups canned low-salt chicken broth
- 3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
- 1 teaspoon cayenne pepper
- 2 1-pound rolls beef or pork chorizo, casings removed
- 2 cups coarsely chopped red onions
- 12 large garlic cloves, chopped
- 1 tablespoon dried leaf oregano
- 1 tablespoon ground cumin
- 3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
- 2 15-ounce cans golden hominy or pinto beans, rinsed, drained
Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender.
Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.
Return 1/4 cup chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo. Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. DO AHEAD Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
*Sold at Latin American markets and some supermarkets.
- 2 teaspoons olive oil, or as needed
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 pound ground beef
- 12 ounces chorizo sausage
- 1 (14 ounce) can diced tomatoes
- 1 (14 ounce) can prepared chili
- 1 (14 ounce) can butter beans
- ¾ cup tomato sauce
- 1 tablespoon chili powder
- 1 tablespoon salt-free seasoning blend (such as Mrs. Dash® Chipotle seasoning)
- salt and ground black pepper to taste
Heat olive oil in a skillet over medium heat cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir ground beef and chorizo sausage into onion mixture cook, breaking meat apart while stirring, until no longer pink, 10 to 15 minutes.
Mix ground beef-chorizo mixture, diced tomatoes, chili, butter beans, tomato sauce, chili powder, chipotle seasoning blend, salt, and black pepper in a slow cooker.
Vegetarian Sausage Chili
There are two special ingredients which make this vegetarian chili special, meaty, and spicy, and those are - spicy chorizo (vegan spicy sausage) and sriracha. Not so common chili ingredients but both did great job to make me win this Veggie-chili-should-taste-good challenge!
If you wanna change anything in this recipe, you can (may be) skip the sriracha, BUT I strongly recommend adding this vegan sausage. Vegan sausage, (I used a spicier chorizo style, available in tofu/mock meat section in all grocery stores) gives this chili a meaty bite, deep rich chili color, and also adds a spicy bite.
Every holiday season, my friends and family demand Lamb Chili. By virtue of Vishal’s lamb love, I have practiced the art of Lamb Chili or chilies in general (a lot). But, every time lamb chili. It is kind a getting boring. This season, I have decided to start a new tradition - a vegetarian chili tradition. When I decided to make vegetarian version, it was more like a challenge than a vegetarian recipe testing. This recipe needed to match expectations of meaty spicy Lamb Chili for approval. Even while working on ingredients, I could hear Vishal saying, "are you sure you wanna compete with meaty Lamb Chili with this Veggie Garden Stuff Chili?" He calls everything “vegetarian” as garden stuff.
How to bake tostada shells?
That was what worried me the most at first. I have read about tostadas and, looking at the pictures, I&rsquove always noticed that the tortillas looked rather stiff. I had made tostadas only once before, but in that recipe the tortillas remained as they were and that is soft.
I had just placed them on the baking tray, topped them with the rest of the ingredients and put them in the oven. Delicious, but not the way I wanted to make them now.
So, how to get those tortillas crispy, I imagined that people were able to buy them in that crispy state and almost gave up on the recipe. And then I found a way to make the tostada shells at home. So easy!
20 Spicy Low-Carb Keto Ground Beef Recipes
Not everyone can afford to eat enormous tomahawk steaks or ribeyes for every meal (although some people do!). Beef isn&rsquot getting any cheaper and there is pressure on governments to increase the price of meat so that it becomes an occasional luxury. We&rsquore being encouraged to survive instead on plant-based substitutes, lab-grown meat and insect protein instead.
But we&rsquore not there yet. Meat remains affordable for most people, especially budget-conscious yet highly nutritious products like ground beef. It&rsquos both affordable and delicious if you spice up your keto ground beef recipes like this.
Speaking of affordable, we just published this collection of the 20 best corned beef hash recipes including spicy, fried rice, keto and even vegan options.
1. Best Keto Ground Beef Taco Recipe
Sure looks like a regular taco, but those shells are artfully made from cheddar cheese. Only 5 grams of carbohydrates and totally gluten free. One pound of ground beef will make around six servings of keto taco goodness.
From: Low Carb Maven
Keto recipe ground beef tacos & chorizo chilli
2. Chorizo Chilli
A filling Chorizo Chili made with lean ground beef, Portuguese chorizo, kidney beans (you could leave them out for a beanless, low-lectin chilli), fire roasted tomatoes and seasonings. Serve over cauliflower rice or just grate a heap of cheese on top, that&rsquos what I do.
From: Carrie&rsquos Experimental Kitchen
3. Easy Keto Enchiladas
This recipe also uses cheese in place of grains to make the enchilada shells. The taco mix recipe above would be the perfect filling here. Finish them off in the over or your air fryer.
From: Hip 2 Keto
Easy Keto Enchiladas & Keto Ground Beef Empanadas
4. Keto Ground Beef Empanadas
These Ground Beef Empanadas remain one of my favorite keto recipes. So easy to make, delicious and super versatile because you can make all different kinds of flavor combinations. I like mine really spicy with a little finely-diced chorizo sausage in the mix.
From: Mince Republic
5. Southwest Skillet with Chipotle Sauce
A tasty blend of sweet potatoes, ground beef with bell and poblano peppers. Believe it or not this skillet is healthy too! Reason enough to buy a cast iron skillet. You could substitute the sweet potatoes with jicama to reduce the carb count even more.
From: The Simple Supper
Southwest Skillet with Chipotle Sauce & Ground Beef Picadillo
6. Ground Beef Picadillo
What is picadillo? Picadillo is a fragrant Cuban chilli dish you can easily cook in a single pan. It combines ground beef, onions, olives, and warming spices like cinnamon and cumin.
The recipe contains vital tips and on how to prepare your ground beef and how to serve in a low-carb way.
From: Savory Tooth
7. Keto Mexican Lasagna
A spicier lasagna than usual which is why it makes it into this list. This Paleo Mexican Lasagna is a low-carb take on this traditional comfort food. Layered zucchini and ground beef in a Mexican-inspired spicy tomato sauce keep the carbs under control.
From: Mary&rsquos Whole Life
Keto Mexican Lasagna & Low-Carb Crustless Taco Pie
8. Low-Carb Crustless Taco Pie
No crust means gluten-free, grain-free and low-carb. It also means you can enjoy a simple spicy dinner with ground beef in no time.
From: Simply So Healthy
9. Low-Carb Beef Enchilada Dip
The beauty of this recipe is that you can make a large batch and invite your guests to dip ready-sliced vegetables, low-carb nachos, or just plain old bread. A crowd pleaser for everyone regardless of if they&rsquore keeping keto or not.
From: Step Away from the Carbs
Keto Ground Beef Enchilada Dip & Low-Carb Mexican Meatloaf
10. Low-Carb Mexican Meatloaf
Meatloaf is usually made with a quantity of bread and some sugar, but not this one. Recipe includes and enchilada sauce topping.
From: Art from my Table
11. Ground Beef & Cabbage Stir Fry
Five minutes of prep, fifteen to cook and you&rsquoll have yourself a protein-packed, low-carb dinner that smells amazing and tastes even better than it looks. Ginger, sriracha and soy sauce give this dish its power.
From: Savory Tooth
Ground Beef & Cabbage Stir Fry & Beefed-up Shakshuka
12. Beefed-up Shakshuka
Shakshuka is a traditional street food breakfast that&rsquos popular across the Eastern and Southern Mediterranean. It&rsquos unusual in that it combines eggs and tomatoes and is usually pretty spicy. Here it&rsquos given some extra muscle here by a quantity of ground beef.
From: Caroline&rsquos Cooking
13. Instant Pot Beef Kheema
Kheema is Turkic word for minced meat that reappears in many languages like Hindu, Urdu & Punjabi. In India, this dish is often made with ground lamb or goat, definitely not beef. The dish traditionally includes peas but you can cut the carbs down by leaving them out of this recipe.
From: Two Sleevers
Instant Pot Keto Ground Beef Kheema & Korean Ground Beef over Cauliflower Rice
14. Korean Ground Beef over Cauliflower Rice
Deeply sweet and savory, this umami-packed ground beef recipe is rather special. Leave out the honey and go for low-carb rice alternatives like cauliflower to keep it keto. Also works beautifully in lettuce leaf wraps.
From: The Health Nut Mama
15. Mint & Chili Kebabs
Mint is a powerful ingredient. A 2014 study found that mint appears to improve exercise performance (grip strenght, jump height, etc) very quickly indeed. Pretty much instantly.
Here&rsquos it makes an appearance alongside chilli in these delicious, juicy, low-carb seekh style kebabs.
From: Two Sleevers
Keto Mint & Chili Kebabs & Low-Carb Spicy Ground Beef Taco Mix
16. Low-Carb Spicy Ground Beef Taco Mix
One for a slow cook in the crock pot here. This recipe delivers a lot of flavour and the finest, tenderest texture. Set it cooking and come back to it in a good few hours. You&rsquoll love the results.
From: Kalyn&rsquos Kitchen
17. Pakistani Kima Ground Beef Curry
See? Kheema, Kima, Qima &ndash it&rsquos all a variation on minced meat curry and this one has its origins in Pakistan. Whole New Mom&rsquos kids love it so it could be a good introduction to curry for your little ones too.
From: Whole New Mom
Pakistani Kima Keto Ground Beef Curry & Southwest Stuffed Poblano Peppers
18. Southwest Stuffed Poblano Peppers
Wondering what to do with those leftover peppers? Slice &rsquoem in half and fill them up with this spicy ground beef filling then grate a whole load of cheese on top.
This recipe uses rice, but not much so you can either go with it or substitute with something else, like the old riced cauliflower standby.
19. Middle Eastern Spicy Ground Beef
You&rsquoll need to familiarise yourself with Baharat seasoning for this interesting dish. There&rsquos a range of aromatic spices in here and a garnish of mint and cilantro freshens it up wonderfully. Top with Greek yoghurt for a cooling high summer delight of a meal.
From: Kalyn&rsquos Kitchen
Middle Eastern Spicy Ground Beef & Dirty Cauliflower Rice recipe with Ground Meat
20. Dirty Cauliflower Rice recipe with Ground Meat
What makes this cauliflower rice with ground meat so darned dirty? It&rsquos what happens when you deglaze the pan of all its concentrated, caramelised flavors before serving. The recipe is based on ground venison, but beef will be just fine, maybe even dirtier!
From: Joy Filled Eats
Need more spicy inspiration? Then you&rsquoll love these Keto Chorizo recipes
The Spicy Olive’s Grilled Lamb Chops
The Spicy Olive’s GRILLED LAMB CHOPS
1/4 cup The Spicy Olive’s Tuscan Herb or Garlic Infused Olive Oil
Juice of 1 lemon (about 1/4 cup lemon juice)
1/3 cup chopped fresh flat leaf parsley
4 cloves garlic minced
1 tsp salt
1/2 tsp freshly ground black pepper
8 lamb chops
1 tbsp. The Spicy Olive’s Arbequina Extra Virgin Olive Oil for pan cooking
Using paper towels, pat the chops dry.
Mix all of the ingredients together in a small in a large shallow dish or gallon zip lock bag. Arrange lamb chops in the dish or bag, and pour the marinade all over the lamb, rubbing it into the meat. Cover with plastic wrap and marinate for at least 2 hours, or for more flavor, marinate overnight in the refrigerator, turning the chops from time to time. Allow the lamb chops sit at room temp 30 minutes before cooking. Heat a grill pan over high heat and add oil just before the chops. Fry or grill lamb in 2 batches for 3-4 minutes each side, depending on thickness until done to your liking. (Usually, at 3 minutes per side they are medium, and at 4 minutes they are medium-well.)
Spanish Style Lamb Meatballs with Spicy Tomato Sauce
My mom gave me an old, worn-in dutch oven when I moved into my first apartment in college. It was a dull, earthy brown and the enamel inside showed signs of the many meals that had slowly simmered away in it over the years.
It quickly became my favorite cooking pot, despite collecting plenty of newer, prettier vessels since then. I learned to make pasta sauce, beef stew and homemade chili. I taught myself how best to caramelize a heaping pot full of sweet onions from scratch, and every soup I make starts with a slick of olive oil across the bottom. It’s the sort of pot I especially rely on this time of year, when chilly, drizzly days beg for warm, comforting soups, slow braises, and hearty meat dishes.
Yesterday, as the wind whistled insistently through the pines outside the kitchen window, I pulled out my trusty old, brown pot and started on a spicy, Spanish-inspired tomato sauce. This particular day called for homemade meatballs.
It might go without saying, but when making meatballs, I like to start with really good meat. Often, that would mean chicken or pork, but in this case, I had some really good lamb in mind.
I recently began a partnership with Shepherd’s Pride, a national co-op of U.S. family lamb ranchers, who had kindly provided me with some of their high-quality, fresh lamb from a local grocer. The mild-flavored meat is ground daily in-house by the butcher, and I was looking forward to switching up my meatball game.
All of the co-op’s American lamb is sustainably raised on a high-nutrient, 100% vegetarian diet, without any added hormones or antibiotics, but what really appeals to me is that Shepherd’s Pride is the only “Where Food Comes From” source-verified lamb in the United States.
“Where Food Comes From” is a third-party food auditing program – similar to the Marine Stewardship Council (MSC) certification for seafood – that traces products from “farm to fork.” That means, by scanning the QR code on all Shepherd’s Pride packages, you can learn about the family that raised your lamb, and where it came from, beyond your grocery butcher’s case.
Knowing where my food comes from, as well as who the farmers and ranchers are who grow and raise my food, is deeply important to me, and I am all about this kind of added transparency, safety and accountability in our food system. Not to mention, high-quality meat simply tastes better.
As the simple, spicy tomato sauce bubbled away, I got going on some Spanish-style lamb meatballs.
They start with lean, all-natural ground lamb, then begin building flavor with quick caramelized onions, breaking down the natural sugar to add a nutty, sweet-and-savory richness (and also release some moisture). Next we add a bevy of herbs and spices: garlic, fresh parsley, oregano, smokey cumin, nutmeg and red pepper flakes. We follow with classic breadcrumbs and egg, then finish with the good stuff: hard, salty, grated cheese.
Usually, I would opt for Parmesan or Pecorino-Romano here, but since we’re working with Spanish flavors, I took inspiration from La Mancha, and added some super finely-grated Manchego, a firm, buttery, sheep’s milk cheese.
The meatballs are browned in the oven, then are nestled into the dutch oven to finish cooking and soak up the spicy tomato sauce. You could easily cook some pasta or polenta to accompany the meatballs, but I served them simply, layered in bowls of homemade red sauce to be nibbled on with crispy flat bread, tapas style.
You can join in on the fun too! Be sure to enter for a chance to WIN your own Dutch Oven courtesy of Shepherd’s Pride! (link below the recipe)
Find additional lamb recipes and cooking info, and learn more about Shepherd’s Pride lamb, and the many fourth and fifth generation ranchers behind the company, here.
Chorizo Chicken Chili
- Calories 580
- Fat 32.7 g (50.3%)
- Saturated 10.1 g (50.4%)
- Carbs 36.5 g (12.2%)
- Fiber 10.8 g (43.2%)
- Sugars 6.3 g
- Protein 36.6 g (73.2%)
- Sodium 1234.1 mg (51.4%)
fresh Mexican chorizo, casings removed
boneless, skinless chicken thighs, cut into 1-inch pieces
freshly ground black pepper
fire-roasted diced tomatoes
cannellini beans, drained and rinsed
kidney beans, drained and rinsed
For serving (optional):
Coarsely chopped fresh cilantro
Heat the oil in a Dutch oven or large stockpot over medium heat until shimmering. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the chorizo, chicken, salt, and pepper. Cook, breaking up the chorizo with a wooden spoon, until all of the meat is browned and cooked through, 6 to 8 minutes.
Add the tomato paste, chili powder, cumin, oregano, and cinnamon. Cook, stirring so that the spices don't burn, for 1 minute. Add the tomatoes and their juices, cannellini beans, kidney beans, and broth, and stir to combine. Bring to a boil, then reduce the heat and simmer for 15 minutes. Stir the chili once more and serve with toppings, if desired.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in frozen for up to 3 months.
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New York.
What makes this recipe so simple.
When you read this recipe, your first thought may be that it's too simple - you'll need very little prep time. You might expect the recipe to begin with a large onion and other aromatics and spices like oregano and cumin. Instead this recipe depends on great quality chorizo sausage, smoked paprika, and chili powder - simple ingredients that come together to make a knock-out chili!
A lot of chili recipes are too tangy for me, more about the tomatoes than the other ingredients. This is the opposite. There are tomatoes, but instead of using diced tomatoes (which can have calcium chloride to help them hold their shape, but can also make them tough), tomato sauce or tomato paste, these are crushed and fire roasted, adding a sultry smokiness instead of tang. Mexican chorizo, creamy beans and sweet corn are the stand-out flavors.
If you’re wondering how in the world this dish gets its spice, it’s okay. We were too. It’s as easy as throwing jalapeño into your blender before pureeing the ingredients for your pesto. (You’re welcome.)
Something about summer turns every day of the week into taco Tuesday. Prepare yourself with a recipe that uses salmon, as opposed to more common taco proteins, plus a spicy kick that will turn these tacos into a weeknight fave.
Yep, you’re going to have to buy some squid. And it’s going to be delicious(ly spicy)!