Lamb and Cranberry Chili

Ingredients

• 3 tablespoons olive oil
• 1 medium red onion , chopped
• 2 teaspoons minced garlic
• 2 pounds cubed lamb stew meat
• 2 pounds 85% lean ground beef
• 2 cans diced tomatoes with green chile peppers , 15 ounce
• 2 cans diced tomatoes with jalapeno peppers , 15 ounce
• 2 cans water , 15 ounce
• 1 can kidney beans , 15 ounce
• 4 cubess beef bouillon , crushed
• 0.5 cups ketchup , or more to taste
• 1 medium jalapeno pepper , chopped
• 2 tablespoons dried basil
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 4 teaspoons ground cumin
• 2 teaspoons chile paste
• 2 teaspoons ground cinnamon , or more to taste
• 2 teaspoons Mediterranean seasoning , or more to taste
• 1 teaspoon ground cayenne pepper
• 1 teaspoon chili powder
• 1 cup dried cranberries

Instructions

1. 1

   Heat olive oil in a large saucepan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Remove from the pan and strain excess oil.

2. 2

   Carefully wipe any excess oil from the pan; be careful as the oil will still be hot. Add lamb and ground beef and cook and stir until cooked through, 7 to 10 minutes. Drain and discard grease.

3. 3

   Add all diced tomatoes, water, kidney beans, bouillon cubes, 1/2 cup ketchup, jalapeno pepper, basil, onion powder, garlic powder, cumin, chile paste, 2 teaspoons cinnamon, 2 teaspoons Mediterranean seasoning, cayenne, and chili powder. Stir contents to combine evenly. Reduce heat to medium-low and simmer, stirring occasionally, for 2 hours.

4. 4

   Taste and add additional ketchup, cinnamon, and Mediterranean seasoning if needed. Remove from heat and stir in cranberries.