Slow cookers are a life saver for the busy family cook. Here’s a perfect recipe for those looking to please a crowd with little effort. If your crowd doesn’t do lamb, double up on the ground beef and enjoy!
Serves 8 (with leftovers!)
- 1 lb (454 g) lean ground beef
- 1 lb (454 g) ground lamb
- 1 28 oz can (796 ml) tomatoes
- 1 19 oz can (540 ml) kidney beans, drained and rinsed
- 1 19 oz can (540 ml) black beans, drained and rinsed
- 1 8.4 oz jar (250 ml) Saha Lahmajoun sauce
- 1 5.5 oz can (156 ml) tomato paste
- 1 cup (250 ml) of each of diced carrot, celery and red onion
- 2 tsp (10 ml) salt
- 4 oz (120 ml) crumbled goat cheese
- 1/2 cup (125 m) green onions, sliced
Set a fry pan or skillet on high heat and carefully brown and drain all the the ground beef and lamb. Add the meat to the slow cooker and put the diced vegetables in the skillet. Cook the diced vegetables in the pan for three to four minutes or until slightly softened. Transfer the vegetables to the slow cooker followed by all of the other ingredients. Stir until the mixture is well combined and then set your slow cooker to either high (approximately 4 hours) or low (approximately 8 hours) and take some time to catch up with life! Ladle the finished chili into bowls and garnish with the goat cheese and green onions.
Tags: featured recipe, Lahmajoun Posted by