Dc weather is always been a little finicky and when it starts to get chilly I crave soup. This Greek Lamb chili is no exception and my take on the traditional beef and bean version. I think of my Yiya every time I made this chili because I think she would have loved it. It would have been a fitting addition to our Sunday suppers we had when I was growing up in Jersey. As most soups and chilies, this lends well to making a big pot of it and freezing it eat as leftovers.
1 lb ground lamb
3 cloves garlic, diced
1 yellow onion, diced
1/4 cup harissa (I used Cava’s brand)
1 can fire roasted diced tomatoes
1/2 can tomato paste
1 1/2 cups black wild rice
1 cup gigante beans
2-4 cups water (as much as needed)
Salt, to taste
1 bunch scallions, diced
1 can chickpeas
Heat the oven to 400 degrees. Toss the chickpeas with a bit of olive oil and smoked sea salt. Spread on a baking sheet and cook for 30 minutes or until crispy. Start the black wild rice in the rice cooker - 2 parts water to 1 part rice.
Add a little bit of olive oil to a pan on medium high heat and saute the garlic and onion, add the lamb until cooked through. Drain out the excess liquid.
Start the chili base by combining the harissa, can of diced tomatoes, tomato paste, gigante beans, and about 2 cups of water. Add the meat and cover and simmer for about 20-30 min.
If you want the chili to be a bit spicier add more harissa. If it seems too thick add more water. Too watery, add more tomatoes or beans. Add the rice to the pot when finished steaming.
Once the chili is done top with diced scallions, crispy roasted chickpeas, and greek yogurt.