Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
This months recipe, a serious stew-like chili, was contributed by owner Adam Firestones 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 youre 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
