We love it when local farmers and artisans come together to create delicious dishes to try. This recipe features two vendors who offer a variety of products from produce, eggs, and meat in the Lexington market - Schwartz Meat Company and Hatmaker Homestead. If you haven't seen the cooking segment yet, Holli Hatmaker throws this recipe together on the air for WKYT. Don't worry if you aren't in the Lexington market, you can find plenty of local food in your area on Market Wagon so you can recreate this recipe with food delivered directly to your door.
- 2 teaspoons olive oil
- 1 pound ground lamb
- 1 onion, chopped
- 2 poblano peppers, seeded and chopped
- 2 garlic cloves, minced
- 2 tablespoons chili powder seasoning
- 2 1/2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
- 2 (14.5-ounce) cans diced tomatoes
- Salt and freshly ground pepper
- 1 large sweet potato (about 12 ounces), peeled and cut into 1/3-inch cubes
- 2 (14-ounce) cans black beans, drained and rinsed
- Optional toppings: chopped cilantro leaves, lime wedges, diced avocado, sour cream, shredded cheddar cheese, and broken tortilla chips
- 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 the onion, poblano, and garlic and sauté until the excess water evaporates, the lamb is browned, and the vegetables are very soft and begin to brown, 15 to 20 minutes.
- Stir in the chili powder and cook for about 30 seconds.
- Stir in the stock, tomatoes and their juice, 2 teaspoons of salt, and a big pinch of pepper and bring to a boil. Reduce the heat to medium-low, partially cover the pot, and cook for 30 minutes at a gentle simmer.
- Uncover the pot and stir in the 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 the seasoning. Serve the chili topped with any of the optional garnishes.