Rosemary Lamb Chili (Crock Pot)

There’s something profoundly comforting about a slow-simmered chili, a dish that transforms humble ingredients into a symphony of flavor and aroma. While I generally steer clear of red meat, lamb holds a special place in my culinary heart, one that I reserve for a few cherished occasions a year. This Rosemary Lamb Chili is one of those dishes. It’s a recipe I often turn to on crisp autumn evenings, when the aroma of rosemary and savory lamb fills the kitchen, promising a hearty and soul-warming meal. The slow cooker is my secret weapon here, allowing the lamb to become meltingly tender and the flavors to meld beautifully, creating a chili that’s both rustic and refined.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Servings: 4
• Yield: Approximately 4 servings
• Dietary Type: Gluten-Free, Dairy-Free (without feta)

Ingredients

• 1 lb lamb chops or 1 lb stew meat, trimmed and cubed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (15.5 ounce) can white kidney beans (cannellini beans), undrained
• 1 (15.5 ounce) can red kidney beans, undrained
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 2 tablespoons dried rosemary
• Ground pepper, to taste
• Salt, to taste (optional; the original recipe notes “I don’t use it”)
• Feta cheese, crumbled (optional, for serving)

Equipment Needed

• Slow Cooker (6-quart or larger recommended)
• Nonstick Skillet
• Cutting Board
• Chef’s Knife
• Measuring Spoons and Cups
• Wooden Spoon or Spatula

Instructions

1. Begin by preparing your lamb. If using lamb chops, carefully trim away any excess fat and cut the meat into bite-sized cubes. If using stew meat, ensure it’s already trimmed and cubed.
2. Next, dice your onion and mince your garlic cloves. These aromatics will form the flavorful base of your chili.
3. Heat a nonstick skillet over medium-high heat. Add the cubed lamb, chopped onion, and minced garlic to the hot skillet. Brown the lamb on all sides, stirring occasionally to ensure even cooking. This step is crucial for developing a rich, savory depth of flavor in your chili. Cook until the lamb is no longer pink and the onion is softened and slightly translucent, about 5-7 minutes. Drain off any excess fat from the skillet.
4. Transfer the browned lamb mixture from the skillet into your slow cooker.
5. Add the remaining ingredients to the slow cooker, except for the optional feta cheese. This includes the undrained diced tomatoes, undrained white kidney beans, undrained red kidney beans, lemon juice, sugar, dried rosemary, and ground pepper. If you choose to use salt, add it now to your preference.
6. Stir all the ingredients together in the slow cooker until everything is well combined.
7. Secure the lid on your slow cooker. Set the cooker to the LOW setting.
8. Allow the chili to cook for at least 6 hours. You can cook it for longer if you prefer a thicker consistency and even more developed flavor. The total cooking time can extend beyond 6 hours, depending on your desired thickness.
9. Once the cooking time is complete and the chili has reached your desired consistency and tenderness, it’s ready to be served.
10. Serve hot. Ladle the Rosemary Lamb Chili into bowls. If using, sprinkle a generous amount of crumbled feta cheese over the top of each serving.

Expert Tips & Tricks

The beauty of this chili lies in its simplicity and the magic of slow cooking. However, a few chef-level touches can elevate it even further. For instance, if you can’t find lamb chops or stew meat, you can certainly use other cuts of lamb, just ensure they are trimmed of excess fat before cubing. The lemon juice might seem a little unusual in a chili, but it adds a wonderful brightness that cuts through the richness of the lamb, preventing the dish from feeling heavy. Don’t be tempted to skip browning the meat and aromatics in the skillet before adding them to the slow cooker; this sautéing process is key to developing the deep, savory foundation of the chili.

If you find your chili a bit too thin after 6 hours, you can remove the lid for the last 30-60 minutes of cooking on the LOW setting. This will allow some of the excess liquid to evaporate, naturally thickening the chili. Conversely, if it becomes too thick, a splash of water or broth can help loosen it up.

For those who enjoy a touch of heat, consider adding a pinch of red pepper flakes along with the dried rosemary. While this recipe is mild as written, a subtle warmth can be a welcome addition.

Serving & Storage Suggestions

This Rosemary Lamb Chili is a complete meal on its own, but it pairs wonderfully with a crusty baguette for dipping, a simple green salad with a light vinaigrette, or even a dollop of plain Greek yogurt if you’re omitting the feta. For a heartier meal, serve it over fluffy rice or with a side of cornbread.

Leftovers of this chili are fantastic and often taste even better the next day as the flavors continue to meld. Store any leftover chili in an airtight container in the refrigerator for up to 3–4 days.

To reheat, gently warm the chili on the stovetop over low heat, stirring occasionally, or reheat individual portions in the microwave. If the chili has thickened considerably during storage, you can add a tablespoon or two of water or broth to achieve your desired consistency.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	611.6 kcal	–
Calories from Fat	285 kcal	–
Total Fat	31.8 g	48%
Saturated Fat	13.7 g	68%
Cholesterol	84.1 mg	28%
Sodium	393.6 mg	16%
Total Carbohydrate	47.4 g	15%
Dietary Fiber	15.3 g	61%
Sugars	5.1 g	20%
Protein	34.4 g	68%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

While this recipe is specifically crafted for lamb and rosemary, feel free to explore other possibilities. If lamb isn’t your preference, beef stew meat or even cubed pork shoulder can be used, though the cooking time might need slight adjustments. For a vegetarian or vegan option, you could substitute the lamb with hearty mushrooms (like cremini or portobello), lentils, or a combination of chickpeas and diced sweet potatoes, adjusting the liquid and cooking time accordingly.

The type of beans can also be varied. If you don’t have white kidney beans, cannellini beans are an excellent substitute. Black beans or pinto beans could also be incorporated for added color and texture.

For those who prefer a more traditional chili flavor profile, you might consider adding a teaspoon of chili powder or a pinch of cumin along with the rosemary. However, be mindful that these additions will shift the flavor away from the specific rosemary-lamb focus of this recipe.

FAQs

Q: Can I make this chili on the stovetop instead of in a slow cooker?
A: Absolutely. You can adapt this recipe for the stovetop by browning the lamb, onion, and garlic in a large pot or Dutch oven. Then, add all the other ingredients, bring to a simmer, cover, and cook on low heat for about 1.5 to 2 hours, or until the lamb is tender, stirring occasionally.

Q: How can I make the chili spicier?
A: To add heat, you can include 1/4 to 1/2 teaspoon of red pepper flakes with the other dry ingredients, or add a diced jalapeño pepper (seeds removed for less heat) when you sauté the onion and garlic.

Q: My chili seems too liquidy. How can I thicken it?
A: Remove the lid from the slow cooker and cook on HIGH for the last 30-60 minutes, or until it reaches your desired thickness. Alternatively, you can whisk together 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry, then stir it into the chili and cook until thickened.

Q: Can I prepare this chili ahead of time?
A: Yes, this chili is an excellent candidate for make-ahead preparation. You can even brown the lamb mixture the day before and refrigerate it, then add it to the slow cooker in the morning. The flavors also deepen beautifully overnight, so leftovers are a treat.

Q: Is it really okay to not add salt?
A: The original recipe notes indicate that salt is optional and the author prefers to omit it. This is often due to the natural saltiness from canned ingredients and the desire to control sodium intake. Taste the chili before serving, and add salt only if you feel it’s needed to enhance the flavors.

Final Thoughts

This Rosemary Lamb Chili is more than just a meal; it’s an invitation to slow down and savor the process of creating something truly delicious. The aromatic dance of rosemary with the rich lamb, enhanced by the gentle heat of the slow cooker, results in a dish that’s both comforting and subtly sophisticated. It’s the kind of meal that brings people together, warming them from the inside out. I encourage you to give this recipe a try, especially on those days when you crave a taste of hearty, home-cooked goodness. Serve it up with your favorite accompaniments and enjoy the wonderful aromas that will fill your kitchen.