Nevada

High Desert Lamb Chili

A Silver State specialty featuring tender lamb shoulder slow-cooked with aromatic cumin, coriander, and dried chiles. Inspired by Nevada's Basque heritage and vast sheep ranching tradition.

⏱ 3 hrs 🍴 Serves 6-8 🌶 Medium Heat 🐰 Lamb

Equipment Needed

🍲 Dutch Oven
🥣 Mixing Bowls
🔪 Sharp Knife
🥤 Cutting Board
🌲 Spice Grinder

Instructions

1

Prepare the chiles: Remove stems and seeds from the guajillo chiles. Toast in a dry skillet for 30 seconds per side, then soak in hot water for 20 minutes. Blend into a smooth paste.

2

Season the lamb: Pat the lamb cubes dry and season generously with salt, pepper, and half the ground cumin and coriander.

Tip: Lamb shoulder has great marbling that keeps the meat tender during long cooking.
3

Brown the lamb: Heat olive oil in a Dutch oven over medium-high heat. Brown the lamb in batches, about 3-4 minutes per side. Don't overcrowd. Transfer to a plate.

4

Saute aromatics: Reduce heat to medium. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.

5

Add spices: Stir in the remaining cumin, coriander, smoked paprika, oregano, and cinnamon. Toast for 1 minute until fragrant.

6

Build the chili: Add the chile paste, fire-roasted tomatoes, and chicken broth. Return the lamb and any juices to the pot. Stir well.

7

Braise: Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally, until lamb is fork-tender.

8

Add beans: Stir in the drained cannellini beans during the last 20 minutes of cooking.

9

Adjust and rest: Taste and adjust seasonings. Remove from heat and let rest 10 minutes before serving.

10

Serve: Ladle into bowls and top with crumbled feta, fresh mint, and a dollop of Greek yogurt. Serve with warm pita bread.

💡 Nevada Tips & Variations

  • Basque influence: Nevada has a strong Basque heritage from shepherds who settled here. This chili honors their lamb traditions.
  • Source local lamb: Nevada ranches produce excellent lamb. Check farmers markets or specialty butchers.
  • Toast your own spices: Freshly toasted and ground cumin and coriander make a huge difference in flavor.
  • Make it in advance: The flavors develop beautifully overnight. Reheat gently before serving.
  • Alternative cuts: Lamb leg or boneless lamb stew meat also work well if shoulder isn't available.
  • Pair with Nevada wine: A bold red from one of Nevada's small wineries complements the rich lamb beautifully.