| 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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