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Name: Firestone Lamb and Black Bean Chili
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 5 oz Dried ancho chiles, stemmed,; 1/4 c Finely chopped red onion; 1/4 c Plus 2 TBS olive oil; 12 oz Firestone Double Barrel Ale; 1/4 c Ground pasilla chili powder; 5 cn (15-ounce) black beans,; 1 5-lb leg of lamb, boned &; 4 Garlic cloves, finely; 4 c Chicken broth; 1 cn (28 oz) chopped tomatoes,; 1/4 c Fresh lime juice; 6 tb Fresh Cilantro chopped; 3 Canned chipotle chiles in; 3 tb Ground cumin; salt and pepper to taste; 3 Jalapeno chiles, seeded,; 2 lg Onions, diced; 3 lg Ripe avocados, peeled,; 7 tb Fresh lime juice

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INGREDIENTS

5 oz Dried ancho chiles, stemmed,
1/4 c Finely chopped red onion
1/4 c Plus 2 TBS olive oil
12 oz Firestone Double Barrel Ale
1/4 c Ground pasilla chili powder
5 cn (15-ounce) black beans,
1 5-lb leg of lamb, boned &
4 Garlic cloves, finely
4 c Chicken broth
1 cn (28 oz) chopped tomatoes,
1/4 c Fresh lime juice
6 tb Fresh Cilantro ; chopped
3 Canned chipotle chiles in
3 tb Ground cumin
salt and pepper ; to taste
AVOCADO SALSA
3 Jalapeno chiles, seeded,
2 lg Onions, diced
3 lg Ripe avocados, peeled,
7 tb Fresh lime juice

INSTRUCTIONS

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 saute 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

NOTES

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Firestone Lamb and Black Bean Chili

5 oz Dried ancho chiles, stemmed,
1/4 c Finely chopped red onion
1/4 c Plus 2 TBS olive oil
12 oz Firestone Double Barrel Ale
1/4 c Ground pasilla chili powder
5 cn (15-ounce) black beans,
1 5-lb leg of lamb, boned &
4 Garlic cloves, finely
4 c Chicken broth
1 cn (28 oz) chopped tomatoes,
1/4 c Fresh lime juice
6 tb Fresh Cilantro chopped
3 Canned chipotle chiles in
3 tb Ground cumin
 salt and pepper to taste
 AVOCADO SALSA
3 Jalapeno chiles, seeded,
2 lg Onions, diced
3 lg Ripe avocados, peeled,
7 tb Fresh lime juice

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 saute 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 <kit@maine.com>

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Nutrition

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Serving Size: 1 Serving (1690g)
Recipe Makes: 1 Servings

Calories: 250
Calories from Fat: 96 (38%)

Amt Per Serving		% DV

	Total Fat 10.7g	14 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 1.3g
Cholesterol 0mg		0 %
Sodium 3991.5mg		138 %
Potassium 1756.2mg		46 %
Total Carbohydrate 34.9g		10 %
	Dietary Fiber 8.7g	35 %
	Sugars, other 26.2g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 250

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