Friday, September 11, 2009

Feasting on Friday

Yes, I know. It's only noon, yet here I am, writing in the recipe blog. Last weekend, we put up about 60 pounds of ground lamb, and 3 chickens. It would have been more chicken, but we were tired and still had the lamb to grind up. This week, there's an awesome sale on ground beef, so I will be taking advantage of that, and doing some work this weekend putting away some semi-prepped meals in the freezer. This makes my life MUCH easier (as long as I remember to grab a meal out of the freezer to defrost.)

This weeks recipe is lamb again. But we enjoyed the heck out of it.

Lamb Chili-like Object
2 lbs ground lamb
1 can Ranch-style beans
1 can Baked beans
2 - 3 TBSP Chili powder
1 - 3 tsp cumin
1 - 3 tsp salt
*some* red pepper flakes

Brown the lamb. Add the salt as you are browning, as this will flavor the meat best. Add both cans of beans, chili powder, cumin and red pepper. Heat to simmer. Simmer for as long as you desire, but a minimum of 30 minutes.

You can serve this over oven-baked fries and put shredded cheese on it for chili-cheese fries. We go heavy on the chili, for a great meal.

Be aware that the canned baked beans are sweet. If you don't want that in your chili, use a second can of Ranch-style beans instead.

Use however you would use *regular* chili--on burgers, fries, over tortilla chips or fritos.

Using lamb instead of beef just gives the chili some more depth, but you can use whatever meat/meat combination you choose. I have to say, that the lamb burgers, and the chili have changed my husband's opinion of lamb! For that I'm truly grateful, as I LOVE it, and we have two pregnant ewe's in the field!

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