|4 cups||Chicken broth|
|5 ounces||Dried ancho chiles; stemmed, seeded|
|3||Canned chipotle chiles in adobo sauce|
|¼ cup||Plus 2 tbs olive oil|
|5 pounds||Leg of lamb; boned & trimmed|
|2 larges||Onions; diced|
|4||Garlic cloves; finely chopped|
|12 ounces||Firestone double barrel ale|
|1 can||Chopped tomatoes; (28 oz) drained|
|¼ cup||Ground pasilla chili powder|
|3 tablespoons||Ground cumin|
|75 ounces||Caned black beans; rinsed, drained|
|¼ cup||Fresh lime juice|
3 large ripe avocados, peeled, pitted, diced 7 TBS fresh lime juice ¼ cup finely chopped red onion 6 TBS chopped fresh cilantro 3 jalapeno chiles, seeded, minced Salt and pepper to taste Bring stock to a boil in heavy medium saucepan. Remove from heat. Add ancho chiles. Cover and let stand until soft, about 30 min. Transfer ancho chiles and 2 cups stock to processor or blender, add chipotle chiles and puree the lot of them! Stir into remaining stock and set aside.
Heat ¼ cup oil in large Dutch Oven or covered pot over high heat and add lamb meat and reserved bones in batches. Cook until meat is brown about 3 min. per batch. Transfer to bowl using slotted spoon.
Add remaining 2 TBS oil to Dutch oven and saut=E9 onions and garlic for 3 min. Return meat, bones and juices accumulated in bowl to Dutch oven. Add your brew and simmer for 10 min. Have a brew. Add stock mixture, tomatoes, chili powder and cumin and simmer until lamb is tender, about 1 hr., 10 min. Mix beans and lime juice into chili.
Season with salt and pepper. Mix all of your avocado ingredients in a bowl just prior to serving. Serves 8. Note: Lamb bones add flavor to the stock. Ask the butcher to bone a Leg of Lamb and cut the bones into 2 inch pieces and the meat into ¾ inch cubes, leaving off as much fat as possible (unless you're into that fat thing ... which is okay).
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