Lamb and Beef Chili

Chili is one of those stick-to-your-ribs meals that keeps you warm on those cold winter nights. It's also one for which there is no real standard recipe. Some like it chunky, spicy, runny, thick, with beans, without- the list goes on. I think everyone has been to at least one chili cook-off or knows of someone who has. It's a popular meal. To date my traditional chili has been of the thick and chunky with-beans variety. For whatever reason, I was inspired to try something a little different. I must have been watching a lot of Food Network or something (I'm a total Triple D and You Gotta Eat Here addict). I came up with a runnier variety that is perfect for soaking good bread in. It also features lamb- something I discovered is less than traditional. You can opt out of the lamb and just increase your beef quantity to compensate but I feel it loses a bit of heartiness by doing so. Lamb is a fatty, rich meat that is packed full of flavour- sometimes a bit too much so, but when combined with the beef and spices the combination is lip-smacking good. The chocolate is an extra touch that adds a hint of sweet to balance the spicer chili flavours.

Lamb and Beef Chili

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Weeknight Feasibility: Poor if from scratch the day-of, Very Good if reheating!

1 lb lean or extra lean ground beef
1/2 lb ground lamb
1 medium cooking onion, finely diced
4 garlic cloves, minced
1 carrot, finely diced
1 can of crushed tomatoes, about 19 ounces
1 can of tomato paste, about 5.5 ounces
2 cups beef stock
1 tbsp chili powder
1 tsp cumin
1/4 tsp cinnamon
Salt and pepper to taste
Water, to thin
1 ounce of dark or bittersweet chocolate, finely grated

1. Begin by browning your meat in a large soup pot on medium heat. Once the meat has browned and some of the liquid evaporated, add the onion, cooking until onions are translucent. Add garlic and carrots and cook 4 minutes more.
2. Add the crushed tomatoes, paste, stock, and seasonings. Bring to a slight boil then continue to simmer 20-30 minutes. At this point, add water if you feel the chili is still too thick. Add salt and pepper to taste. Once the desired consistency has been reached, add the finely grated chocolate.
3. Serve with crusty bread.

Serves 4.

Best if served the next day as all the flavours have time to meld and mature.