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Pair with Blackstone Merlot


2-1/4 cups canned low-salt chicken broth
2 chili peppers in a adobo, seeded, cut into pieces
2 1-pound links 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 lamb shoulder chops, boned, cut into 3/4-inch cubes
2 15-ounce cans black beans, rinsed and drained


Puree first ingredients in blender (in batches if needed).

Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to fine strainer set over bowl. Let chorizo drain 10 minutes.

Return 1/4 cup chorizo drippings to pot and heat over medium-high heat (discard remaining drippings). Add onions, garlic, oregano and cumin. Sauté until onions begin to soften, about 5 minutes. Sprinkle lamb with salt and pepper; add to pot. Sauté until lamb is no longer pink outside, about 10 minutes. Add chili puree and drained chorizo.

Bring chili to boil, stirring occasionally. Reduce heat to medium-low, cover and simmer 1 hour. Add beans. Simmer uncovered until lamb is tender, stirring occasionally, about 15 minutes. Season with salt and pepper.