Merguez Lamb Chili
I took this chili to a chili potluck with friends and it was the first to disappear! I was told by the host that the event wasn’t a contest, but if it was a contest, I won.
Submitted by: Christina B. from Chicago, IL
Yield: 10 servings
Preparation Instructions:
In a stock pot on medium-low heat, melt butter and 3 TBSP Merguez seasoning together. Add garlic and onion; cook for ~5 minutes.
Add both meats, mixing thoroughly and allowing it to brown.
Once reasonably browned, add crushed tomatoes, black beans, and remainder of seasoning, then cover with water or broth.
Allow to simmer for 30 minutes, then add butternut squash.
Simmer for another hour, stirring occasionally, until squash has softened.
Add salt and pepper to taste as needed.
thespicehouse.com
More About This Recipe
Makes enough for a large family or extra to freeze. I use butternut squash and black beans, but have made variations with other vegetables and beans with success.
My husband was always so-so about chili, but this chili he loves (as did I). I am ordering more Merguez Seasoning and am excited to be eating more of this chili in the coming cold months. I love that it’s spicy without leaving your mouth feeling like it’s on fire.