INGREDIENTS

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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