CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
French |
|
1 |
Servings |
INGREDIENTS
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 |
1 |
|
5-lb leg of lamb, boned & |
|
|
trimmed |
2 |
|
Onions, diced |
4 |
|
Garlic cloves, finely |
|
|
chopped |
12 |
oz |
Firestone Double Barrel Ale |
1 |
|
28 oz chopped tomatoes |
|
|
drained |
1/4 |
c |
Ground pasilla chili powder |
3 |
T |
Ground cumin |
5 |
|
15-ounce black beans |
|
|
rinsed drained |
1/4 |
c |
Fresh lime juice |
3 |
|
Ripe avocados, peeled |
|
|
pitted diced |
7 |
T |
Fresh lime juice |
1/4 |
c |
Finely chopped red onion |
6 |
T |
Chopped fresh cilantro |
3 |
|
Jalapeno chiles, seeded |
|
|
minced |
|
|
Salt and pepper to taste |
INSTRUCTIONS
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
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 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).
Posted to CHILE-HEADS DIGEST V3 #157 Date: Tue, 12 Nov 1996 18:11:56
-0500 From: Kit Anderson <kit@maine.com>
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