Velvet Noir Lamb Chili

"This slow cooked leg of lamb and dark chocolate chili promises a culinary adventure. Tender cubes of lamb are seared to perfection, infusing the dish with a savory essence. Sautéed onions, garlic, and bell peppers add depth, while diced tomatoes, corn and beans create a hearty base. A blend of chili powder, cumin, smoked paprika, and oregano imbues the chili with bold southwestern flair. The secret ingredient? Dark cocoa powder, adding a luxurious hint of chocolate. Cooked low and slow, this chili melds together into a harmonious symphony of flavors, perfect for a comforting meal any time of year."

Prep Time

25 Minutes

Cook Time

6-8 hours on low or 3-4 hours on high

Paired With

Cabernet Sauvignon

Main Protein

Wild Game

Ingredients

IngredientQuantity
Boneless leg of lamb, diced into cubes 2 lbs., 1, 6, 1, 1, 2, 1, 1, 1, 2 Tbsp, 2 Tbsp, 1 Tbsp, 2 tsp, 1 tsp, to taste, 1 Cup, 1 Cup, 2 Tbsp, Garnish
Diced Onion
Cloves of garlic, minced
Bell pepper, diced (any color)
Jalapeño
Cans (14 oz each) diced or stewed tomatoes
Can (15 oz) kidney beans, drained and rinsed
Can (15 oz) black beans, drained and rinsed
Can of corn
Tomato paste
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Salt and Pepper
Beef broth
Water
Dark cocoa powder
Cilantro

Directions

**Instructions:**

**Serves :** 6-8 People
**Prep Time:** 20 minutes
**Cook Time:** 6-8 hours on low or 3-4 hours on high

1. In a large skillet over medium-high heat, brown the diced leg of lamb in batches until nicely seared. As you brown the lamb, it will release flavorful juices and bits (fond) in the pan.

2. Add the diced onion, minced garlic, and bell pepper to the skillet with the seared lamb. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly browned. The vegetables will absorb the essence and flavors from the lamb.

3. Transfer the lamb and sautéed vegetables to the slow cooker.

4. Deglaze the skillet by adding 1 cup of beef broth and scraping the bottom of the pan to loosen all the browned bits (fond). Using the essence and flavors left in the skillet from searing the lamb and vegetables adds a rich depth of taste to the chili. Pour this liquid into the slow cooker with the lamb and vegetables.

5. Add diced tomatoes, kidney beans, black beans, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, and pepper to the slow cooker.

6. In a small bowl, mix the dark cocoa powder with the remaining 1 cup of water until dissolved. Pour this cocoa mixture into the slow cooker.

7. Stir well to combine all ingredients and flavors.

8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender and the flavors have melded together.

9. About 30 minutes before serving, taste the chili and adjust seasoning if needed. If you desire a more pronounced chocolate flavor, you can add more cocoa powder at this stage.

10. Serve hot, garnished with chopped fresh cilantro.

**Wine Pairing**
The rich and savory flavors of this lamb chili complement a bold red wine. Try pairing it with Black Box Premium Wines Malbec or Cabernet Sauvignon. The fruity and spicy notes of these wines pair perfectly with the hearty and subtle sweetness of the chili.