Spanish Rioja Lamb Chili

Name: Spanish Rioja Lamb Chili
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Spanish
Ingredients: 2 lb (900 g) Ground lamb (80/20 blend or leaner); 3 whole (480 g) Red bell peppers, roasted and peeled, roasted, peeled, and coarsely chopped; 1½ cup (355 ml) Rioja wine (full-bodied red, such as Tempranillo blend); 8 cloves (32 g) Garlic cloves, minced; 1 whole (150 g) Yellow onion, medium, diced; 1 can (794 g) Canned crushed tomatoes (28 oz / 794 g can); 2 tbsp (30 g) Tomato paste; 5 sprigs Fresh thyme sprigs; 2 tsp (5 g) Spanish smoked paprika (pimentón de la Vera); 1 tsp (2 g) Ground cumin; 1 cup (237 ml) Beef broth; ¾ cup (120 g) Green Spanish olives, pitted, roughly halved; 1 tbsp (15 ml) Extra-virgin olive oil; to taste Kosher salt; to taste Black pepper, freshly ground

From the MyKitchenBank Kitchen

A warming, wine-rich lamb chili inspired by the flavors of Spain's Rioja region. Ground lamb is browned and simmered slowly with Rioja wine, roasted red peppers, garlic, and thyme until deeply flavored and tender. Finished with a touch of Spanish paprika and olives for authentic depth. Perfect served over creamy white beans or rice, with crusty bread alongside.

Prep: 20 min
Cook: 4 hr
Wait: 10 min
Total: 4 hr 30 min
Makes: About 9 cups (2.1 liters)

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Ingredients

6 servings

2 lb (900 g) Ground lamb (80/20 blend or leaner)
3 whole (480 g) Red bell peppers, roasted and peeled, roasted, peeled, and coarsely chopped
1½ cup (355 ml) Rioja wine (full-bodied red, such as Tempranillo blend)
8 cloves (32 g) Garlic cloves, minced
1 whole (150 g) Yellow onion, medium, diced
1 can (794 g) Canned crushed tomatoes (28 oz / 794 g can)
2 tbsp (30 g) Tomato paste
5 sprigs Fresh thyme sprigs
2 tsp (5 g) Spanish smoked paprika (pimentón de la Vera)
1 tsp (2 g) Ground cumin
1 cup (237 ml) Beef broth
¾ cup (120 g) Green Spanish olives, pitted, roughly halved
1 tbsp (15 ml) Extra-virgin olive oil
to taste Kosher salt
to taste Black pepper, freshly ground

Equipment (6)

Large heavy skillet (12-inch / 30 cm)
5-quart (4.7 L) slow cooker
Wooden spoon
Measuring cups and spoons
Sharp knife and cutting board
Tongs or slotted spoon

Steps

Before you start

Have a 5-quart (4.7 L) slow cooker ready and clean.
Open and taste your Rioja wine beforehand—use one you'd enjoy drinking, as it defines the chili's flavor.
Roast and peel the red peppers at least 1 hour ahead, or use jarred roasted peppers for convenience.

1
Brown the lamb
- Heat the large skillet over medium-high heat.
- Add the ground lamb in two batches, breaking it up with a wooden spoon as it cooks, about 5–6 minutes per batch.
- The lamb should lose its raw color and brown in spots.
- Transfer each batch to a plate using a slotted spoon, leaving behind as much fat as you can drain off.
- Do not crowd the pan; browning meat rather than steaming it develops deeper flavor.
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Ready when: Lamb is no longer pink and shows golden-brown color
Tip: Do not drain all the fat—a tablespoon or two adds richness to the chili.
2
Build the base
- Add the olive oil to the same skillet over medium heat.
- Add the diced onion and sauté for 3 minutes, stirring often, until soft and translucent.
- Add the minced garlic and cook for 1 minute more, stirring constantly, until fragrant.
- Stir in the tomato paste and cook for 1 minute to darken it slightly.
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Ready when: Onion is soft, garlic is fragrant, tomato paste has deepened in color
Tip: Cooking the tomato paste this way removes its raw edge and enriches the chili's depth.
3
Deglaze with wine
- Pour the Rioja wine into the skillet, scraping the bottom with the wooden spoon to lift up any browned bits (fond).
- Bring the wine to a simmer and let it bubble gently for 2 minutes to cook off a little of the raw alcohol flavor.
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Ready when: Wine simmers, raw alcohol smell fades slightly
Tip: This step softens the wine's alcohol bite and melds its flavors with the fond.
4
Combine in slow cooker
- Transfer the lamb, onion, garlic, and wine mixture to the 5-quart slow cooker.
- Add the crushed tomatoes (with their juice), roasted red peppers, beef broth, smoked paprika, cumin, and thyme sprigs.
- Stir well to combine.
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Ready when: All ingredients are submerged and well mixed
Tip: Stir from the bottom of the slow cooker to ensure the spices are fully distributed.
5
Slow cook low and slow
- Cover the slow cooker and cook on low for 4 hours.
- The chili should bubble very gently around the edges; you should see occasional wisps of steam when you peek under the lid.
- Stir once halfway through cooking.
- The lamb will become very tender and the flavors will meld deeply.
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Ready when: Lamb is very tender and breaks easily with a spoon; flavors are rich and cohesive
Tip: Resist opening the lid too often; each peek adds 15–20 minutes of cooking time. A low, gentle simmer is key to tender meat and balanced flavors.
6
Add olives and adjust seasoning
- Remove the thyme sprigs with tongs and discard them.
- Stir in the halved green olives.
- Taste the chili carefully and season with kosher salt and freshly ground black pepper to your preference.
- Keep in mind that salt from the olives and broth is already present.
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Ready when: Olives are distributed throughout; seasoning is balanced
Tip: Taste before adding much salt—olives and broth bring saltiness. Add salt in small pinches and stir well between each addition.
7
Rest and serve
- Let the chili rest in the slow cooker with the lid off for 10 minutes before serving.
- This allows the flavors to settle and the temperature to stabilize slightly, making it easier to taste clearly and serve without burns.
- Ladle into bowls and serve hot with crusty bread, over creamy white beans, or alongside rice.
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Ready when: Chili has rested and is ready to serve
Tip: If the chili seems too thin, leave the lid off the slow cooker for the resting period to allow some liquid to evaporate.

Good to know

Tips

Roast fresh red peppers by halving them, removing seeds, placing them skin-side up under a preheated broiler for 8–10 minutes until the skin blisters and blackens slightly, then cooling them in a covered bowl for 5 minutes and peeling away the charred skin. Their natural sweetness and subtle smokiness are irreplaceable.
To deepen the chili further, add 1 tablespoon of sherry vinegar or red wine vinegar in step 6, right before the final seasoning. The acidity brightens and balances the wine and slow-cooked richness.
Serve the chili with accompaniments: crusty bread, creamy white beans (cannellini or haricots blancs), saffron rice, crème fraîche or sour cream, fresh cilantro or flat-leaf parsley, and thinly sliced red onion.
If you prefer a brothier chili, increase the beef broth to 1½ cups (355 ml). For a thicker, more concentrated chili, reduce the broth to ¾ cup (177 ml) or leave the slow cooker lid off during the final 30 minutes of cooking.

Make ahead

You can prepare the chili through step 4 (after combining in the slow cooker) up to 12 hours ahead. Cover and refrigerate. When ready to cook, bring the slow cooker to room temperature, then proceed with step 5. Alternatively, make the entire chili 1–2 days ahead, refrigerate, and reheat gently on low in the slow cooker or on the stovetop over medium-low heat for 30–45 minutes, stirring occasionally.

Storage & reheating

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, for 20–30 minutes, or in the slow cooker on low for 45 minutes to 1 hour. Freezer: Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating using the stovetop or slow cooker method above.

Substitutions

Rioja wine (full-bodied red, such as Tempranillo blend) → Another full-bodied Spanish red wine, such as a Grenache or Calatayud blend. Choose a dry wine you would drink. Avoid very oaky or heavily tannic wines, which can overpower the lamb.
Red bell peppers, roasted and peeled → Two 12 oz (340 g) jars of roasted red peppers, drained and coarsely chopped. This saves time and delivers consistent results. Rinse them if they seem very salty.
Fresh thyme sprigs → 1 teaspoon dried thyme or ½ teaspoon fresh rosemary sprigs. Dried thyme is less aromatic but still works; add it at the beginning of cooking. Rosemary imparts a different but equally Spanish flavor.
Spanish smoked paprika (pimentón de la Vera) → Sweet or hot smoked paprika, or 1½ teaspoons regular sweet paprika plus ¼ teaspoon cayenne pepper. Adjust heat to your taste. Spanish smoked paprika (pimentón) is traditional but regular paprika with a pinch of cayenne mimics the deeper flavor.