Lamb and Black Bean Chili
Elizabeth Gardner
ingredients
- 1 Tablespoon olive oil
- 2 1/2 Lbs. ground lamb
- Salt and freshly ground black pepper
- 1 Onion
- 6 Cloves garlic, finely chopped
- 1 (15-ounce) Can pureed tomatoes
- 1 Tbsp chipotle pureed or finely chopped
- 3/4 Cup ancho chili powder (I use much less)
- 1/2 Cup pasilla chili powder (I use much less)
- 1 Tbsp ground cumin
- 1 1/2 Tsp oregano
- 2 Cups chicken stock
- 3/4 Cup dark beer
- 2 Cans black beans, drained
- 6 Tbsp fresh lime juice
- Chopped cilantro leaves, for garnish
directions
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1. Saute onions in oil for three minutes.
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2. Add garlic and saute for 30 seconds
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or until fragrant.
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3. Add meat and brown.
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4. Add beer and reduce until
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evaporated.
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5. Add tomatoes, chipotles, chili powders, oregano and cumin.
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6. Stir well and cook 10 minutes.
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7. Reduce heat to medium, add stock and simmer 45 minutes.
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8. Add beans and simmer 15 minutes.
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9. Degrease.
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10. Add lime juice, salt and pepper to taste.
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Note: I have also made this in a slow cooker and it works out well. I
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follow all beginning steps of the above recipe but, once beer is evaporated, I
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add meat and all remaining ingredients except beans and lime juice to the
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slow cooker and cook for most of the day. Add beans one hour before eating.
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Add lime juice, salt and pepper at the very end.
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If you don’t have access to ancho or pasilla chili powder, regular (not too
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spicy) chili powder will do.
Source: Elizabeth Gardner
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