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Recipes
Lamb & Black Bean Chili [send to a friend]
Ingredients:
* 21/2 LB lamb leg or a shoulder (cheaper) cut into 1/2" cubes
* 1c olive oil
* 11/2 large onions
* 11/2 T garlic
* 3/4c dark beer
* 16 oz can tomatoes drained and pureed
* 11/2 pureed canned chipoltes
* 3/4c ancho chili powder
* 1/2c pasilla chili powder
* 1 T ground cumin
* 2c chicken stock
* 3 c canned black beans
* 6 T lime juice
* salt and black pepper
Method:
Heat the oil up in a pot. Sear the lamb in the pot.
Sauté the onions and garlic in the pot. Add the spices. Add the rest of the ingredients, simmer for an hour.
Did You Know:
When searing the lamb make sure that the oil is smoking hot. Do not overcrowd the pan, as that will bring the temperature of the pot down and the lamb will stew not sear. You may want to do the lamb in batches.
EPISODE 18: THE CHILLI OFF
Lamb and Black Bean Chili
* 21/2 LB lamb leg or a shoulder (cheaper) cut into 1/2" cubes
* 1c olive oil
* 11/2 large onions
* 11/2 T garlic
* 3/4c dark beer
* 16 oz can tomatoes drained and pureed
* 11/2 pureed canned chipoltes
* 3/4c ancho chili powder
* 1/2c pasilla chili powder
* 1 T ground cumin
* 2c chicken stock
* 3 c canned black beans
* 6 T lime juice
* salt and black pepper
Method:
Heat the oil up in a pot. Sear the lamb in the pot.
TIP: When searing the lamb make sure that the oil is smoking hot. Do not overcrowd the pan, as that will bring the temperature of the pot down and the lamb will stew not sear. You may want to do the lamb in batches.
Sauté the onions and garlic in the pot. Add the spices. Add the rest of the ingredients, simmer for an hour.
TIP: It is necessary to stir the chili as it can stick and burn on the bottom of the pot.
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