If you’re on the hunt for a hearty, soul-warming meal that brings bold flavors and comfort right to your table, you’ve got to try this Slow Cooker Lamb Chili Recipe. It’s a delicious twist on classic chili, using rich ground lamb instead of beef, slow-simmered to perfection with a vibrant mix of beans, tomatoes, and spices. The result? A dish that’s deeply satisfying, perfect for cozy nights or feeding a crowd, and so full of character you’ll want to make it a regular in your dinner rotation.
Ingredients You’ll Need
Gathering the right ingredients is half the magic with this Slow Cooker Lamb Chili Recipe. Each component adds a layer of flavor, texture, or color, building that irresistible chili complexity we all crave. From the hearty lamb and aromatic garlic to the variety of beans and the punchy taco sauces, every element plays a key role.
- 1 lb Ground lamb: The star protein, offering a rich, slightly gamey flavor that makes this chili unique.
- 2 Tbsp. garlic, minced: Adds fragrant warmth and depth to the base of the chili.
- 2 Tbsp. Olive oil: Helps sauté the garlic and onions while adding smoothness to the dish.
- 1 small red onion, diced: Brings sweetness and texture to complement the lamb.
- 1 15 oz. can diced tomatoes, no salt: Provides a fresh, juicy tomato base essential for a hearty chili.
- 1 cup medium salsa (thick and chunky): Adds a zesty kick and chunky texture for more interest in every bite.
- 1/2 bottle red wine: Deepens the flavor with fruity, robust notes; keep the other half for sipping!
- 4 Tbsp. taco sauce (2 Tbsp. green, 2 red): Balances smoky and tangy flavors, enhancing the chili complexity.
- 1/2 cup Chili Seasoning: A blend of spices that brings warmth and that signature chili punch.
- 1 15 oz can Cannellini beans, rinsed and drained: Creamy white beans add body and soak up the spicy sauce beautifully.
- 1 15 oz can Dark Red Kidney beans, rinsed and drained: Classic chili beans with firm texture for contrast.
- 1 15 oz can Pinto Beans, rinsed and drained: Adds earthiness and variety to the bean mix.
- 1 15 oz can Black beans, rinsed and drained: Offers a slightly sweet element and rich color.
- 1 15 oz can Yellow corn: Pops of sweetness and bright color to finish the dish.
How to Make Slow Cooker Lamb Chili Recipe
Step 1: Brown the Lamb and Aromatics
Start by heating olive oil in a large frying pan over medium-high heat. Add the ground lamb, minced garlic, and diced red onion. Cook this mixture until the lamb is fully browned and the onions are soft and fragrant. This step is crucial because browning the meat brings out rich flavors and sets the foundation for a robust chili.
Step 2: Combine Ingredients in Slow Cooker
Transfer the cooked lamb blend into the bottom of your slow cooker. Pour in all the remaining ingredients—diced tomatoes, salsa, red wine, taco sauces, chili seasoning, all the beans, and corn. Stir everything gently but thoroughly to combine, ensuring the spices and liquids evenly coat the meat and beans, promising a well-flavored chili.
Step 3: Slow Cook to Perfection
Set your crock pot on low for 4 to 6 hours. As the chili slowly simmers, the flavors will meld beautifully, the wine will mellow, and the beans will absorb all the spices and meat juices. Occasionally stir the chili if you remember—it helps keep everything evenly cooked and prevents sticking. The long cook time is the secret to the rich, comforting taste that makes this Slow Cooker Lamb Chili Recipe so special.
How to Serve Slow Cooker Lamb Chili Recipe
Garnishes
Elevate your chili with some simple, fresh toppings. Sharp cheddar cheese melted on top adds creamy sharpness, while sliced jalapeños provide a lively heat that cuts through the richness. A dollop of sour cream or a sprinkle of fresh cilantro would also be fantastic finishes to bring fresh contrast and extra layers of flavor.
Side Dishes
Serve your lamb chili alongside warm corn bread, which perfectly soaks up the thick sauce, or a crisp green salad for a nice crisp counterpoint. For an extra treat, try pairing it with some crunchy tortilla chips or steamed rice – both add texture and round out the meal beautifully.
Creative Ways to Present
If you want to impress, serve the chili in sturdy bread bowls for an edible vessel experience. Alternatively, layer it over baked potatoes topped with cheese and sour cream to turn it into a loaded potato bar. Offering a range of garnishes in small bowls invites everyone to customize their bowls and enjoy the chili in their favorite way.
Make Ahead and Storage
Storing Leftovers
This chili keeps wonderfully in the refrigerator for up to four days. Store it in an airtight container to preserve the flavors and moisture. Reheating it the next day often tastes even better, as the spices continue to develop.
Freezing
You can freeze the Slow Cooker Lamb Chili Recipe in portioned containers or freezer bags for up to three months. Make sure to cool it completely before freezing to maintain its best texture and flavor.
Reheating
For reheating, thaw overnight in the fridge if frozen. Warm gently on the stovetop over medium-low heat, stirring occasionally, or microwave in bursts to avoid drying out. Add a splash of water or broth if it seems too thick after reheating.
FAQs
Can I use other meats instead of lamb?
Absolutely! While lamb gives this chili its distinct flavor, you can swap it with ground beef, turkey, or even plant-based crumbles for a different but still delicious result.
Is it necessary to use red wine in the recipe?
The red wine adds depth and richness that complements the lamb’s bold taste. However, if you prefer not to use alcohol, you can substitute with beef broth or a non-alcoholic red wine alternative.
Can I make this Slow Cooker Lamb Chili Recipe in a regular pot?
Yes! If you don’t have a slow cooker, brown the meat and aromatics as directed, then simmer everything in a large pot on low heat for about 1 to 1.5 hours, stirring occasionally until thickened and flavors meld.
How spicy is this chili?
The combination of green and red taco sauces brings moderate heat. If you love it spicy, add extra jalapeños or chili powder. To keep it mild, reduce or omit the taco sauces and jalapeños.
What beans work best in this chili?
The mix of Cannellini, kidney, pinto, and black beans offers a great variety of textures and flavors. Feel free to customize with your favorite beans, but this medley creates a perfect balance.
Final Thoughts
I hope you’re excited to bring this Slow Cooker Lamb Chili Recipe into your kitchen because it truly is a showstopper. Rich, cozy, and filled with layers of flavor, it’s a dish that invites people to gather ‘round, savor, and come back for seconds. Give it a try—you might just find your new favorite chili!
Print
Slow Cooker Lamb Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 10 minutes
- Total Time: 4 hours 25 minutes
- Yield: 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Lamb Chili is a hearty and flavorful dish combining tender ground lamb with a variety of beans, tomatoes, and spices. Perfect for an easy, comforting meal, it simmers gently in a slow cooker to blend rich flavors and create a satisfying chili that’s ideal for gatherings or meal prep.
Ingredients
Meat and Aromatics
- 1 lb Ground lamb
- 2 Tbsp garlic, minced
- 1 small red onion, diced
- 2 Tbsp olive oil
Liquids and Sauces
- 1 15 oz can diced tomatoes, no salt
- 1 cup medium salsa (thick and chunky)
- 1/2 bottle red wine (save the other half to drink!)
- 4 Tbsp taco sauce (2 Tbsp green, 2 Tbsp red)
Spices and Seasonings
- 1/2 cup chili seasoning (blend of chili powder, cumin, paprika, oregano, and other spices)
Beans and Vegetables
- 1 15 oz can cannellini beans, rinsed and drained
- 1 15 oz can dark red kidney beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can yellow corn, drained
Instructions
- Brown the Lamb: In a large frying pan, heat olive oil over medium-high heat. Add ground lamb, minced garlic, and diced red onion. Cook until the lamb is browned and onions are softened, stirring occasionally to break up the meat.
- Transfer to Slow Cooker: Pour the cooked lamb, garlic, and onion mixture into the bottom of the slow cooker. The slow cooker does not need to be turned on yet.
- Add Remaining Ingredients: Pour diced tomatoes, salsa, red wine, both green and red taco sauces, chili seasoning, cannellini beans, dark red kidney beans, pinto beans, black beans, and yellow corn over the meat mixture in the slow cooker. Stir everything together thoroughly to combine well.
- Slow Cook the Chili: Set the slow cooker to low heat and cook uncovered for 4 to 6 hours. Occasionally stir the chili to ensure even cooking and flavor distribution.
- Serve and Garnish: Once cooked, serve the chili hot. Optionally garnish with shredded cheddar cheese and sliced jalapeños for extra flavor and heat.
Notes
- Chili seasoning can be homemade or store-bought—common ingredients include chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and cayenne pepper.
- Rinsing and draining beans reduces sodium and prevents the chili from becoming too thick or salty.
- Red wine adds depth and richness to the chili; substitute with beef broth if preferred.
- Serving suggestions include topping with sour cream, avocado slices, or fresh cilantro for enhanced flavor.
