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Lamb Chili


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Submitted by Kelley Yates


  • 2 lbs ground lamb
  • 4 garlic cloves, chopped
  • 1 (12 oz) pkg frozen chopped green pepper
  • 1 (12 oz) pkg frozen chopped onions
  • 16 oz mild spiced chili beans
  • 2 (16 oz) cans red kidney beans
  • 2 (14.5 oz) cans stewed tomatoes
  • 2 Tbsp each salt, ground pepper and chili powder
  • 1 Tbsp each paprika and ground cumin


Put the lamb in a wide, heavy skillet and cook over medium heat, breaking it up and stirring to cook it through.
Combine remaining ingredients in a slow cooker set on low. Drain any fat from lamb, and add meat to cooker. Stir to blend, cover and cook on low for 6 to 8 hours. Extras can be frozen. Serve with cheese, sour cream or other desired toppings.

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