If chili con carne had its start across the border in Mexico (as it seems it did), it's an easy leap to concocting a Spanish-influenced chili featuring lamb (a meat beloved in Spain and Mexico, as well as the American southwest), olives and cannellini beans or creamy marrow beans. A smoky Spanish paprika, made from close relatives of the mild red chiles that are also the basis of prepared chili powder, adds a rich but subtle flavor that makes it worth seeking out. Acknowledge the dish's European touches by topping it with crumbled goat cheese and serving it with crusty bread and a robust Spanish red wine such as Rioja.
