Spicy Lamb and Chorizo Chilli

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This spicy lamb and chorizo chilli is a sophisticated twist on a classic comfort food, trading standard minced beef for tender chunks of lamb shoulder and smoky Spanish sausage. The base of the sauce is built from dried ancho chillies and aromatic spices, creating a deep, complex heat rather than just a sharp sting. It is a high-protein dish that feels thoroughly indulgent while providing a substantial, warming meal for a cold evening.

As part of our high-protein category, this recipe is ideal for those looking for a filling dinner that supports an active lifestyle. Using pinto beans or hominy adds a lovely texture and helps the sauce thicken naturally as it simmers. For the best flavour, prepare this chilli a day or two in advance to allow the spices to mellow and develop, then serve with a dollop of soured cream and fresh coriander.

Ingredients for Spicy Lamb and Chorizo Chilli

550ml canned low-salt chicken broth
90g dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
1 cucchiaino di pepe di Cayenna
900g rolls beef or pork chorizo, casings removed
325g coarsely chopped red onions
12 large garlic cloves, chopped
1 tablespoon dried leaf oregano
1 cucchiaio di cumino macinato
1.5kg o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
2 425g cans golden hominy or pinto beans, rinsed, drained

How to make Spicy Lamb and Chorizo Chilli

Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chilli mixture in batches in blender.

Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.

Return 60ml chorizo drippings to same pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chilli puree and drained chorizo. Bring chilli to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add hominy. Simmer uncovered until lamb is tender and liquid thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 3 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.)

*Sold at Latin American markets and some supermarkets.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.