Lamb chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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).