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    Recipe for slow-cooker chocolate lamb chili

    Serves 6

    2tablespoons chile powder
    1tablespoon ground
    2teaspoons ground cumin
    1teaspoon each dried
    oregano and thyme
    ½teaspoon ground
    2tablespoons flour
    3pounds boneless leg of lamb, trimmed of fat and silver skin, cut into ½-inch pieces
    Salt and pepper, to taste
    3tablespoons vegetable oil
    2large onions, diced
    1medium eggplant. peeled and cut into ½-inch dice
    2cloves garlic, finely chopped
    2chipotle chiles in adobo, finely chopped
    1tablespoon adobe sauce
    cups beef broth
    1 can (28 ounces) fire-
    roasted diced tomatoes, with their juices
    2cans (15 ounces each) white kidney beans, drained
    2ounces bittersweet
    chocolate, finely chopped
    3tablespoons chopped fresh cilantro

    1. Have on hand a 6-quart slow cooker.

    2. In a bowl, mix the chile powder, coriander, cumin, oregano, thyme, cardamom, and flour.

    3. Sprinkle the lamb all over with salt and pepper. In a large skillet over medium-high heat, heat the oil. Brown the lamb in two batches, transferring each batch to the slow cooker when browned.


    4. Add the onions and eggplant to the skillet and cook, stirring often, for 5 minutes. Add the garlic and chiles and cook 30 seconds more. Stir in the adobo sauce and the spice mixture. Cook, stirring, for 1 minute. Stir in the broth and tomatoes and bring to a boil, stirring often. Lower the heat and simmer for 5 minutes. Pour the sauce over the lamb.

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    5. Cover the cooker and cook on high for 4 to 5 hours, or on low for 8 to 9 hours, or until the lamb is tender when pierced with a fork.

    6. Stir in the white beans and warm the stew until they are heated through. Stir in the chocolate and cilantro until the chocolate melts.

    Adapted from “Cooking Slow”