Lamb and sweet potato chili

This month I'm sharing a new recipe I found for lamb and sweet potato chili.  It's super easy to make and so delicious.  Last month our local farmer's market held an Instant Pot challenge where several of the vendors made different recipes using local products from the market in Instant Pots at the market and customers got to taste them all and judge the winners.  My favorite entry was lamb and sweet potato chili made by Limerick Farms which raise and sell their own lamb meat.  They are located in Tipton, Oklahoma and come to the Lawton Farmer's Market weekly.  We've been buying their lamb meat for over a year and have really enjoyed it.  I've used the ground lamb in my chili before along with ground beef and pork but had never made chili with just the lamb.  Sweet potatoes in chili was also new for me but they added a sweetness and thickening and I loved it so much I asked them for the recipe.  We had a soup luncheon after church on Super Bowl Sunday and I made my version of this chili and it was a big hit.  I had several people comment on how much they loved it and wanted the recipe.  It was almost all eaten up, there wasn't even a serving left.  I'm going to share both Limerick Farms recipe and my version.  I used different peppers and added more sweet potatoes and seasonings. Here's the recipes:

Limerick Farms lamb chili with sweet potatoes and poblanos

2 t. olive oil

1 pound ground lamb

1 onion, chopped

2 poblano peppers, seeded and chopped

2 cloves garlic, minced

2 T chili powder

2 1/2 c lamb stock or beef broth

2 (14.5 ounce) cans diced tomatoes

salt and pepper to taste

1 large sweet potato (about 12 ounces), peeled and cut into 1/3 inch cubes

2 (14 ounce) cans black beans, drained and rinsed

Heat the oil in a large pot over medium-high heat, swirling to coat the bottom. Add the lamb and break it up into chunks.  Stir in onion, poblano peppers and garlic, saute until the excess water evaporates, the lamb is browned and vegetables are soft and tender, 15 to 20 minutes.  Stir in chili powder and cook about 30 seconds.  Stir in stock, tomatoes, 2 t salt and a big pinch of pepper and bring to a boil.  Reduce heat to medium-low, partially cover the pot and cook for 30 minutes at a gentle simmer.  Uncover the pot and stir in sweet potatoes and beans.  Continue simmering until the sweet potatoes are tender and the flavors come together, about 30 minutes more.  For a thick chili, leave the pot uncovered at this point, or partially cover for a soupier consistency.  Taste and adjust seasoning.  Serve chili topped with optional garnishes of chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese and broken tortilla chips.

Bamah's version

2 pounds ground lamb, browned in skillet

1 onion, chopped, (I also added a handful of green onions from my freezer)

1/2 c sweet peppers, chopped
2 to 3 T sofrito (recipe in previous post)
1 to 2 t red chili flakes

2 to 3 T chili powder

1/2 to 1 t seasoned salt and pepper
1 can tomatoes (I used 1 pint jar of my home canned tomatoes)

1/2 c salsa (I had a half of a jar of salsa I had canned in the refrigerator I wanted to use up)

2 1/2 c beef broth, can also use water and beef bouillon cube

Empty pot after church luncheon

3 sweet potatoes, cubed

2 cans black beans, liquid included

Brown ground lamb in skillet and set aside.  In large soup pot, add onions, sweet peppers, sofrito, chili flakes and 1/2 c water, cook on low until veggies are tender.  Add remaining ingredients plus 1 to 2 cups of water and bring to a boil. Reduce heat and cook for 1 to 2 hours until vegetables are all cooked and chili has desired thickness.  Top with shredded cheddar cheese.

Enjoy,

Bamah