Bryans Chocolate Lamb Chili Recipes

BRY'S CHOCOLATE LAMB CHILI

Steps:

• In a large pot, cook onions and ground lamb in olive oil over medium heat.
• When onions are soft and meat browned, season with red pepper flakes, basil, cumin, cinnamon, garlic, chili powder, dried oregano, cocoa powder, sugar, and bay leaf, and salt and pepper to taste. Cook for 1 or 2 minutes. Stir in tomatoes and beans. Increase heat to bring soup to a boil. Reduce heat, and simmer for 15 minutes.

LAMB CHILI

Steps:

• Chop whole onions in food processer. Saute in hot oil in large nonstick pan until they begin to soften.
• Trim lamb of all fat and grind coarsely in food processor. Add to onions, and cook until brown.
• Cut jalapeno in half, and seed. With food processor running, put half the jalapeno, along with the garlic, through feed tube to mince.
• Wash, trim, seed and cut up whole green pepper, and process by pulsing. If the pepper throws off juice, squeeze it. Then add to meat.
• Stir in cumin, coriander and ginger. Reduce heat to simmer.
• Wash tomatoes, trim and halve; chop coarsely in food processor and add to meat. Add beef stock; cook over medium-high heat.
• Rinse beans thoroughly and add to meat; stir well, and cook to heat through.
• Season with salt, if desired, and pepper.

LAMB CHILI WITH MUSHROOMS (RICK BAYLESS)

Steps:

• Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
• While the garlic is roasting, stem and seed the chiles.
• Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
• In a few seconds, when they crackle, flip them and press down to toast the other side.
• In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
• Drain.
• In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
• Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
• With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
• Heat the oil in a 4-quart pot over medium-high heat.
• When hot, add the lamb and brown thoroughly, about 8 minutes.
• Add the chile puree and stir for about 5 minutes as the mixture thickens.
• Stir in beef broth and simmer until lamb is tender, about 2 hours.
• Add mushrooms, epazote, hot sauce and masa harina.
• Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
• Taste and season with salt.

SPICY LAMB CHILI

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.

ROSEMARY LAMB CHILI (CROCK POT)

Steps:

• Brown lamb, onion, and garlic in a nonstick pan.
• Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
• Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
• Serve hot, sprinkled with feta cheese (if using).

BLACK BEAN AND CHOCOLATE CHILI

Steps:

• In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until onions become soft and translucent, about 10 minutes.
• Add the celery and chile, cover and cook for another five minutes more.
• Reduce the heat and stir in spices, (cumin, oregano, cinnamon, cloves, coriander, chili powder, black pepper, salt) along with the bell peppers. Cover again and cook for another five minutes. Stir often to keep the spices from burning. If the pan gets too dry add a little liquid from the diced tomatoes, or some water.
• Next, add the black beans, tomatoes, lime juice (if using) and soy sauce. Let the chili simmer on low for 5 to 10 minutes, until it thickens slightly and flavors combine.
• Stir in the chocolate. When chocolate has melted, taste to adjust the salt and pepper. Serve with topping of your choice. I like a bit of vegan cheese, sour "cream" and scallions.
• Chili can also makes a great filling to serve wrapped in flour tortillas, or in taco shells if you prefer.