Greek Lamb Chili with Tomato and Rosemary

Name: Greek Lamb Chili with Tomato and Rosemary
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 2 pounds (900 g) ground lamb; 1 medium (150 g) yellow onion, finely diced; 5 cloves (25 g) garlic, minced; 28 ounces (800 g) crushed tomatoes; 2 tablespoons (30 g) tomato paste; ¾ cup (180 ml) dry red wine; 1½ cups (360 ml) low-sodium chicken broth; 2 sprigs (5 g) fresh rosemary; 1 teaspoon (1½ g) dried oregano; 1 whole bay leaf; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); ¼ cup (15 g) fresh flat-leaf parsley, chopped; ½ cup (115 g) crumbled feta cheese; ¾ cup (180 ml) Greek yogurt

From the MyKitchenBank Kitchen

A Mediterranean-inspired lamb chili simmered in a Dutch oven with tomatoes, rosemary, and aromatics. The tender ground lamb absorbs the herbaceous flavors while the sauce reduces to a rich, warming consistency. Serve with crusty bread, yogurt, and fresh herbs for an easy weeknight meal or dinner party centerpiece.

Prep: 15 min
Cook: 50 min
Total: 1 hr 5 min
Makes: About 8 cups, serving 6

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Steps

Before you start

Read through the recipe to understand the timing—total cook time is about 50 minutes.
Gather all ingredients and prep the garlic, onion, and rosemary before you start.
Have a 5- to 6-quart Dutch oven ready.

1
Brown the lamb
- Set a 5- to 6-quart Dutch oven over medium-high heat and add the olive oil.
- Once it shimmers, add the ground lamb in two batches, breaking it up with a wooden spoon as it cooks.
- Do not crowd the pot; let the first batch sear for 4–5 minutes until it releases its moisture and begins to brown.
- Transfer to a plate, then brown the second batch, about 4–5 minutes.
- Return all the lamb to the pot.
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Ready when: Lamb is browned and has lost most of its pink color; moisture on the bottom of the pot has evaporated.
Tip: Don't rush browning or skip the second batch—browning develops deep flavor. Work in batches so the lamb sears rather than steams.
2
Sauté aromatics
- Reduce the heat to medium.
- Add the diced onion to the pot with the lamb and cook, stirring occasionally, for 5 minutes until the onion is translucent and softened.
- Add the minced garlic and cook for another 1 minute, stirring constantly, until fragrant.
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Ready when: Onion is soft and translucent; garlic smells fragrant and shows no raw edge.
Tip: Watch the garlic carefully—it can burn quickly. Stir constantly once you add it.
3
Build the sauce
- Stir in the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly and deepen the flavor.
- Pour in the dry red wine, scraping up any browned bits from the bottom of the pot with your spoon.
- Let it simmer for 2 minutes to cook off some of the raw alcohol taste.
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Ready when: Wine is noticeably reduced and smells less sharp; sauce coats the back of a spoon.
Tip: Scraping the pot deglazes it and builds a richer, deeper sauce. Don't skip this step.
4
Add tomatoes and broth
- Add the crushed tomatoes and chicken broth, stirring to combine.
- Add the two rosemary sprigs, dried oregano, and bay leaf.
- Stir in a pinch of salt and black pepper to taste.
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Ready when: All ingredients are evenly mixed; liquid reaches about three-quarters up the lamb.
Tip: Don't oversalt now—you'll season to taste at the end after the sauce reduces.
5
Simmer the chili
- Bring the chili to a simmer, then reduce the heat to medium-low.
- Cover the pot and simmer gently for 35–40 minutes, stirring occasionally, until the sauce has thickened and reduced by about one-third.
- The lamb should be tender and the flavors well-blended.
- If the sauce is still very loose, uncover and simmer for an additional 5–10 minutes.
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Ready when: Sauce clings to the lamb and is noticeably thicker; a spoon drawn through leaves a brief trail. Rosemary and bay leaf have infused the liquid.
Tip: A gentle simmer is better than a rolling boil, which can cause the sauce to reduce unevenly and taste harsh. Stir every 10 minutes or so to prevent sticking.
6
Season and finish
- Remove and discard the rosemary sprigs and bay leaf.
- Taste the chili and season generously with salt and freshly ground black pepper.
- Add the red pepper flakes if you like a touch of heat.
- Stir in half of the fresh parsley, reserving the remainder for garnish.
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Ready when: Chili tastes balanced and savory; herbs are evenly distributed.
Tip: Season at the end when the sauce has reduced—this prevents over-salting. Taste before adding all the salt.
7
Serve
- Ladle the chili into bowls.
- Top each serving with a dollop of Greek yogurt, a sprinkle of crumbled feta cheese, and a pinch of the reserved fresh parsley.
- Serve with crusty bread for dipping.
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Tip: Serve the chili hot so the yogurt and feta stay cool in contrast. The creamy, tangy toppings balance the rich, herbaceous chili.

Good to know

Tips

Brown the lamb properly: use two batches if needed so it sears instead of steams. This builds the deep, savory base of the chili.
Deglaze the pot after adding the tomato paste: scrape up the browned bits with your spoon. These caramelized flavors are crucial to the finished dish.
Taste and season at the end: the sauce reduces and concentrates, so early seasoning can lead to oversalting. Adjust salt and pepper just before serving.
The Greek yogurt and feta are not optional garnishes—they provide a creamy, tangy contrast that balances the rich lamb and herbs. Serve them cold alongside the hot chili.

Make ahead

The chili can be made up to 2 days ahead. Cool completely, then store in an airtight container in the refrigerator. Reheat gently over medium-low heat, stirring occasionally and adding a splash of broth if it has thickened too much. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months in a freezer bag or airtight container (thaw overnight in the refrigerator before reheating). Reheat gently over medium-low heat on the stovetop, stirring occasionally, until warmed through, about 10–15 minutes. Do not microwave, as this can cause the sauce to become uneven in temperature.

Substitutions

ground lamb → ground beef or ground pork. Beef will give a more traditional chili flavor; pork is leaner. Both cook in the same time and will absorb the rosemary and oregano flavors well.
dry red wine → additional chicken broth or beef broth. Use the same amount of broth if you prefer to omit alcohol. The chili will be slightly less complex but still delicious.
fresh rosemary → 1 teaspoon dried rosemary. Use about one-third the fresh amount when substituting dried herbs, as they are more concentrated. Add it with the oregano and bay leaf.
Greek yogurt → sour cream or labneh. Both provide a tangy, cooling contrast. Labneh (thick yogurt) is particularly good if you can find it; sour cream works well too.