Hearty Classic Chili Con Carne vs Lamb Shish Kebab

Both dishes lean on garlic, onion, cumin and oregano, yet they put these shared ingredients to very different work. In the chili, the spices are toasted with chili powder after the beef is browned, then simmered for at least half an hour with crushed tomatoes, two kinds of beans and beef broth into a thick, hearty stew. The kebab instead whisks them into a yogurt and olive oil marinade with grated onion, tomato paste and paprika, coating lamb cubes that are grilled on skewers with bell pepper and cherry tomatoes until charred outside and moist within.