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Title: Lamb Chili
Categories: Chili Lamb
Yield: 1 Servings
| 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 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). From: Walt Gray
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