Lamb Chili Recipes

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Lamb Chili With Lentils image

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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