INGREDIENTS

INSTRUCTIONS

AVOCADO SALSA
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>

A Message from our Provider:

“If you’re too open minded, your brains will fall out”