Ground Lamb And Lentil Chili Recipes
Mr. Franey brought this French-inspired variation of the American classic to The Times in 1993 his 60-Minute Gourmet column. In a nod to his country of origin, he calls for lamb instead of beef, and tiny green lentils for red kidney beans. Beyond that, you'll recognize most of the players - onions, garlic, celery, red pepper, jalapeño, cumin and chile powder. It is a sophisticated take on traditional cowboy fare. Serve it alone or over rice.
Recipe From cooking.nytimes.com
Provided by Pierre Franey
Categories dinner, soups and stews, main course
Time 1h
Yield 8 servings or more
Number Of Ingredients 17
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