Lamb chili

Yield: 1 Servings

Measure 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

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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