Lamb and Black Bean Chili |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 16 |
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from Bobby Flay Ingredients:
1/4 cup olive oil |
2 1/2 lbs lamb, from shoulder boned and cut into 1/2-inch cubes |
salt & freshly ground black pepper |
1 1/2 large spanish onions, finely diced |
6 garlic cloves, finely chopped |
1 (15 ounce) can whole tomatoes, drained and pureed |
1 tablespoon pureed chipotle chile |
3 tablespoons dried ancho chile powder |
1 tablespoon pasilla chili powder |
1 tablespoon ground cumin |
2 teaspoons ground coriander |
1 tablespoon dried mexican oregano |
5 cups chicken stock |
1 (12 ounce) bottle dark beer |
1 dash ground cinnamon |
1 -2 tablespoon honey |
2 cups black beans |
chopped cilantro leaf, for garnish |
Directions:
1. Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
2. Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
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