Lamb chili
Yield: 1 Servings
Ingredients:
- 4 c Chicken broth
- 5 oz Dried ancho chiles; -stemmed seeded
- 3 Canned chipotle chiles in -adobo sauce
- 1/4 c Plus 2 tbs olive oil
- 5 lb Leg of lamb; boned & -trimmed
- 2 lg Onions; diced
- 4 Garlic cloves; finely -chopped
- 12 oz Firestone double barrel ale
- 1 cn Chopped tomatoes; (28 oz) -drained
- 1/4 c Ground pasilla chili powder
- 3 tb Ground cumin
- 75 oz Caned black beans; rinsed -drained
- 1/4 c Fresh lime juice
- 3 large ripe avocados peeled pitted diced 7 TBS fresh lime juice
- 1/4 cup finely chopped red onion 6 TBS chopped fresh cilantro 3
Instructions:
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 1/4 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 3/4 inch cubes leaving off as much fat as possible (unless you're into that fat thing ... which is okay).
