Firestone lamb and black bean 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
1 5-lb leg of lamb, boned & trimmed
2 larges Onions, diced
4 Garlic cloves, finely chopped
12 ounces Firestone Double Barrel Ale
1 can (28 oz) chopped tomatoes, drained
¼ cup Ground pasilla chili powder
3 tablespoons Ground cumin
5 cans (15-ounce) black beans, rinsed, drained
¼ cup Fresh lime juice
3 larges Ripe avocados, peeled, pitted, diced
7 tablespoons Fresh lime juice
¼ cup Finely chopped red onion
6 tablespoons Chopped fresh cilantro
3 Jalapeno chiles, seeded, minced
Salt and pepper to taste

Directions

AVOCADO SALSA

This month's recipe, a serious stew-like chili, was contributed by owner Adam Firestone's wife, Kate Firestone. You should consider serving it over a bed of white rice with the avocado salsa described, sour cream, cilantro, a crunchy green salad, French bread or soft rolled tortillas and a lemon tart for dessert! Do this and accompany it with a pint of Firestone Double Barrel Ale, my friend, and you will be a happier person ... and most likely quite full too.

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 =91em! 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‚ 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).

Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 18:11:56 -0500 From: Kit Anderson <kit@...>

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