Smoky Lamb and Bean ChilliFeatured

Smoky Lamb and Bean Chilli

This recipe is courtesy of Jenny Chandler.



For 4 Person(s)

Smoky Lamb and Bean Chilly

  • 900 g lamb shoulder, diced into 3cm pieces from Rhug Estate Salt and pepper
  • 5 tbsp olive oil from The Olive Oil Co
  • 2 large onions, roughly chopped
  • 4 garlic cloves, finely chopped
  • 1/2 tbsp dried oregano
  • 1/2 tbsp sweet smoked paprika from Brindisa
  • 1/2 tbsp ground cumin
  • 2 tbsp chipotle, puréed or chopped
  • 800 g plum tomatoes
  • 1 small bottle of Mexican lager
  • 1 tbsp soft brown sugar
  • 550 g home cooked or 2 x 400 g cans of red kidney, black, pinto or borlotti beans, drained
  • 1 juice of lime


Season the lamb with salt and pepper. Place a large saucepan with a tbsp of olive oil over a medium heat and brown off the meat in batches. Set aside.

Turn down the heat, add the remaining oil with the onion and garlic and fry very gently until soft. Add the oregano and spices along with the chipotle purée (if using the chipotles in adobo, chop them roughly before adding) and continue to fry for a couple of minutes before stirring in the meat.

Now throw in the tomatoes, lager and sugar, cover with a lid and cook very gently for about an hour or until the lamb is tender. Add the beans, warm through, squeeze in the lime and taste. Balance with salt and pepper and more lime if necessary.

Serve in bowls topped with red onion, coriander, a slice of lime and boiled rice or tacos with some sour cream alongside.

Recipe notes

Makes: 6-8