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Receta Firestone Lamb And Black Bean Chili
by Global Cookbook

Firestone Lamb And Black Bean Chili
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Ingredientes

  • 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

Direcciones

  1. 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.
  2. 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.
  3. Serves 8.
  4. 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).