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Spicy Lamb and Chorizo Chili

Spicy Lamb and Chorizo Chili Recipe

  • 2 1/4 cups canned low-salt chicken broth
  • 3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces
  • 1 teaspoon cayenne pepper
  • 2 1-pound rolls beef or pork chorizo, casings removed
  • 2 cups coarsely chopped red onions
  • 12 large garlic cloves, chopped
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon ground cumin
  • 3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes
  • 2 15-ounce cans golden hominy or pinto beans, rinsed, drained
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