Lamb Chili

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


Day 1

  1. 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).
  2. While that is reducing, cut up the bell pepper, garlic, and onion. Place in a large bowl with the meat.
  3. Add salt, pepper, Worcestershire, liquid smoke and liquid from prepared pepper concentrate.
  4. 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.

Day 2

  1. Fry ground lamb in batches; place in a crock-pot.
  2. Add chili beans, 1 qt of tomatoes, chili powder, cumin and cayenne pepper.
  3. Set crockpot on high for a few hours; turn it down to low and cook for a couple more hours.
  4. Taste throughout cooking and add chili powder and cumin as needed.