Updated: Oct 22
If you are a chili lover, then this is a recipe you need to try!
The first time I made this, I had bought a package of ground lamb without knowing what I was going to make with it.
I know, that’s hard to believe,
But this particular dinner was a mystery.
I couldn’t figure out how to use the lamb, and wanted something different than burgers.
I started opening my spice cabinet and pantry. I found a can of adobe peppers and a bottle of smoked paprika.
Both seemed intriguing, and if I’m going to be honest, I have started a love affair with smoked paprika.
Smoked paprika takes any recipe I have used it in up a notch (in my opinion).
*Side note, so far I have used it in tacos, Indian curry and soups*
So I thought why not?
Let’s use what I know and integrate some new flavors.
Out came my spices to make the chili seasoning with, all the other ingredients, and of course my Instant Pot.
I recommend buying a small can of adobe peppers, unless you cook with them often.
Most times, you will only use 1-2 peppers, and there are about 10 in a small can.
I store the unused peppers in a Tupperware container in the refrigerator.
They will keep for up to 6 months.
Be warned, this recipe can bring some heat depending on how big your adobe pepper is, and the amount of paste you add. I used 1 TBSP, but feel free to add more if you like a kick!
1 pound ground lamb
½ small yellow onion, diced
1 medium red pepper, diced small
2 garlic cloves, chopped
1 can kidney beans, drained
1 can black beans, drained
2, 14oz cans fire roasted tomatoes, diced
1 Adobe pepper, chopped small (from can, in paste)
1 tbsp Adobe pepper paste
1 tbsp ghee (butter, olive oil)
½ tsp salt
2 tbsp chili powder
1 tbsp cumin
2 tsp dried oregano
1 tbsp smoked paprika (can sub regular paprika, but smoked takes it up a notch)
Let’s make the chili:
Using the sauté function, heat ghee. Once hot, sauté onion until transparent. Add garlic and peppers. Cook for 3-5 minutes, until the pepper is soft.
Add ground lamb, spices and Adobe paste.
Brown the meat, while breaking it up with a wooden spoon.
Continue until the meat is well browned.
Turn off sauté.
Add drained beans, Adobe pepper, and tomatoes. Using high pressure or stew function, cook for 20 minutes.
Allow natural release for 10-15 minutes. Top with sour cream (or plain Greek yogurt), avocado, grated cheese, etc.
This recipe is for the Instant Pot. If you do not have an Instant Pot, it can be made on the stove top. Follow steps 1-5 above. Add the drained beans, adobe pepper, and tomatoes.
Cover and simmer on low heat for 30 minutes. Stir halfway through to prevent sticking on the bottom.
I happened to share this recipe with a friend last week, and this was her response.
"Craving satisfied ✅
DELICIOUS!! Meant to snap a pic, but we’d scarfed most of it down before I remembered."
She went on to say, "It really hit the spot!😋"
Now I’m curious...
What is your review of this recipe?
Please leave a comment and tag @kleaneatingwithkristy on Instagram
*Please note that the affiliate links in this post do allow me to earn a small commission. I appreciate you supporting me in this way! I only link products that I truly love and use myself.