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Ingredients
- 4 c. Chicken broth
- 5 ounce Dry ancho chiles, stemmed, seeded
- 3 x Canned chipotle chiles in adobo sauce
- 1/4 c. Plus 2 TBS extra virgin olive oil
- 1 x 5-lb leg of lamb, boned & trimmed
- 2 lrg Onions, diced
- 4 x Garlic cloves, finely minced
- 12 ounce Firestone Double Barrel Ale
- 1 can (28 ounce) minced tomatoes, liquid removed
- 1/4 c. Grnd pasilla chili pwdr
- 3 Tbsp. Grnd cumin
- 5 can (15-oz) black beans, rinsed, liquid removed
- 1/4 c. Fresh lime juice
- 3 lrg Ripe avocados, peeled, pitted, diced
- 7 Tbsp. Fresh lime juice
- 1/4 c. Finely minced red onion
- 6 Tbsp. Minced fresh cilantro
- 3 x Jalapeno chiles, seeded, chopped Salt and pepper to taste
Directions
- 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, lowfat sour cream, cilantro, a crunchy green salad, French bread or possibly 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 in ancho chiles. Cover and let stand till soft, about 30 minutes. Transfer ancho chiles and 2 c. stock to processor or possibly blender, add in chipotle chiles and puree the lot of =91em! Stir into remaining stock and set aside. Heat 1/4 c. oil in large Dutch Oven or possibly covered pot over high heat and add in lamb meat and reserved bones in batches. Cook till meat is brown about 3 minutes. per batch. Transfer to bowl using slotted spoon. Add in remaining 2 TBS oil to Dutch oven and saute/fry onions and garlic for 3 minutes. Return meat, bones and juices accumulated in bowl to Dutch oven. Add in your brew and simmer for 10 minutes. Have a brew. Add in stock mix, tomatoes, chili pwdr and cumin and simmer till lamb is tender, about 1 hr., 10 minutes. 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 in flavor to the stock. Ask the butcher to bone a Leg of Lamb and cut the bones into 2 inch pcs and the meat into 3/4 inch cubes, leaving off as much fat as possible (unless you're into which fat thing ... that is okay).
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