Smoky Lamb, Bacon And White Bean Chili From Smithfield®

Ingredients

• Servings: 6
• 6 slices smithfield® thick cut bacon, cut into 1/4-inch-wide slices
• 1 smithfield® applewood smoked bacon seasoned lamb loin filet, cut into 3/4-inch cubes
• 1 large onion, chopped
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 (14.5 ounce) cans diced fire-roasted tomatoes
• 1 1/2 cups water
• 2 (15 ounce) cans cannellini beans (white kidney) or other white beans, drained
• salt
• sour cream
• thinly sliced green onions

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• cook bacon over medium-high heat in large saucepan until crisp. use slotted spoon to remove bacon from pan; drain.
• add lamb cubes and onion to bacon grease; saute until onions are crisp-tender. stir in chili powder and paprika.
• add tomatoes (with juices) and water to pan. bring to a boil; reduce heat and simmer until lamb is tender, stirring occasionally, about 40 minutes.
• stir beans and 2/3 of bacon into chili. cook and stir until heated through, about 10 minutes. add salt to taste.
• serve chili garnished with remaining bacon, sour cream and green onions.