Recipe by Iowa Sheep Industry Association
- Any type of dried pepper
- 1 green bell pepper
- 8 garlic cloves
- 1 sweet onion
- 2 lbs ground lamb
- 2 Tbsp. salt
- 1 tsp. black pepper
- 4 to 5 Tbsp. Worcestershire sauce
- 2 to 3 Tbsp. Liquid smoke
- 28 oz can of Brooks chili beans
- 1 to 2 quarts canned tomatoes
- 4 Tbsp. chili powder
- 2-3 Tbsp. cumin
- Ground cayenne to taste
- Tabasco sauce as desired
- Reconstitute the dried pepper in water and then bring the liquid down to a concentrate (the type of dried pepper used will depend upon the amount of spice you want).
- While that is reducing, cut up the bell pepper, garlic, and onion. Place in a large bowl with the meat.
- Add salt, pepper, Worcestershire, liquid smoke and liquid from prepared pepper concentrate.
- Next, dig in and mix; the mixture should look wet but not soupy. Cover and refrigerate overnight or at least for 4 hours. You want the marinade to get into the meat.
- Fry ground lamb in batches; place in a crock-pot.
- Add chili beans, 1 qt of tomatoes, chili powder, cumin and cayenne pepper.
- Set crockpot on high for a few hours; turn it down to low and cook for a couple more hours.
- Taste throughout cooking and add chili powder and cumin as needed.