Lamb And Black Bean Chili With Cumin Crema Red Onion Relish Avocado Relish And Native American Fry Bread Recipes

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LAMB BLACK BEAN CHILI



Lamb Black Bean Chili image

This is a very thick, flavorful chili that will keep you feeling satisfied for a long time.

Provided by Tricia

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 pound ground lamb
½ cup onion, chopped
1 clove garlic, minced
2 (15 ounce) cans black beans, rinsed and drained
3 cups canned tomato sauce
1 (14.5 ounce) can diced tomatoes
½ (15 ounce) can refried black beans
1 (7 ounce) can chopped green chilies
2 tablespoons cocoa powder
1 ½ tablespoons chili powder
2 teaspoons ground cumin
1 cube chicken bouillon, crushed
½ teaspoon cayenne pepper

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
  • Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture; cook until the beans are tender, 20 to 30 minutes.

Nutrition Facts : Calories 571 calories, Carbohydrate 65.1 g, Cholesterol 76.1 mg, Fat 18.5 g, Fiber 23.8 g, Protein 40.1 g, SaturatedFat 6.9 g, Sodium 3048.6 mg, Sugar 13.4 g

LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

Here is a meaty, rich, lightly spiced mix with all the heartiness of my usual chili variations, but graced with an unusual, mineral flavor from the lamb and sweetness from the white beans.

Provided by Melissa Clark

Categories     dinner, soups and stews, main course

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound ground lamb
Kosher salt and black pepper
1 onion, finely chopped
2 poblano peppers, seeded and diced (or 2 small green bell peppers)
1 small bunch cilantro, cleaned
4 garlic cloves, finely chopped
2 small jalapeños, seeded, if desired, and finely chopped
2 tablespoons chile powder, plus more to taste
1 teaspoon ground coriander
1 teaspoon ground cumin
1 1/2 tablespoons tomato paste
3 1/2 cups cooked white beans (homemade or canned)
Plain yogurt, preferably sheep's milk, for serving
Lime wedges, for serving

Steps:

  • Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
  • Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
  • Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 13 grams, Carbohydrate 34 grams, Fat 24 grams, Fiber 13 grams, Protein 23 grams, SaturatedFat 9 grams, Sodium 556 milligrams, Sugar 3 grams

LAMB AND BLACK BEAN CHILI WITH CUMIN CREMA, RED ONION RELISH, AVOCADO RELISH AND NATIVE AMERICAN FRY BREAD



Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread image

Provided by Bobby Flay

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 46

1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 tablespoon dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
Dash ground cinnamon
1 to 2 tablespoons honey
2 cups cooked or canned black beans
Chopped cilantro leaves, for garnish
Cumin Crema, recipe follows
Avocado Relish, recipe follows
Red Onion Relish, recipe follows
Fry Bread, recipe follows
1 pint creme fraiche, Mexican crema or sour cream
1 tablespoon ground cumin
1 tablespoon fresh lime juice
Salt and freshly ground pepper
2 tablespoons canola oil
2 red onions, finely diced
1 tablespoon minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro leaves
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
Salt and pepper
3 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 tablespoons cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
  • Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.
  • Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
  • Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.
  • In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.
  • Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.
  • Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.
  • Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

LAMB CHILI



Lamb Chili image

A tasty variation on the usual beef chili, this is a definite crowd pleaser! I make it in big batches and freeze, it freezes very well. Leftovers seem to taste even better the next day.

Provided by Marychef

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 13

500 g ground lamb (ground lamb)
1 (220 g) can kidney beans, drained (or use a couple of handfuls of chopped mushrooms or frozen peas if you don't like kidney beans)
1 tablespoon oil
1 chopped onion
1 red pepper, de-seeded and chopped
3 large garlic cloves, crushed
2 red chilies, de-seeded and finely chopped
1 (420 g) can chopped tomatoes (with juice)
500 ml lamb stock
1 tablespoon mint sauce
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon ground paprika

Steps:

  • Heat the oil in a medium saucepan over medium heat.
  • Add onion and garlic and sauté until just translucent, about 3 minutes.
  • Add the chillies and cook for one minute.
  • Add the lamb and cook until it is browned.
  • Add the tomatoes, beans, red pepper, stock, oregano, mint sauce, cumin and paprika. Bring mixture to a boil, stirring well.
  • Reduce the heat, cover the pan and simmer for a minimum of 30 minutes, ideally up to an hour, stirring occasionally. Serve with steamed rice.

Nutrition Facts : Calories 484.1, Fat 33.7, SaturatedFat 13.3, Cholesterol 91.2, Sodium 247.2, Carbohydrate 20.4, Fiber 5.4, Sugar 7.5, Protein 25.9

NATIVE AMERICAN FIREWATER CHILI



Native American Firewater Chili image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 19

2 pounds chuck steak or buffalo meat, cut into small cubes
1 pound ground chuck
1/4 cup olive oil
2 (14 1/2 oz) cans of peeled whole tomatoes (hand crushed with juice added)
2 medium chopped yellow onions
4 cloves fresh minced garlic
2 ears of corn - kernels scraped off or 1 box frozen white corn
2 cans chopped green chiles
1 can of red kidney beans
2 tablespoons molasses
2 tablespoons garlic salt
2 tablespoons chili powder
2 tablespoons brown sugar
1 teaspoon ground cumin
1 1/2 cups water
1 cup of gin
1 can poblano chiles in adobo sauce
3 fresh jalopenos
1 tablespoon ground black pepper

Steps:

  • Heat a large pot on medium-high heat. Add 1/4 cup of olive oil and 1/2 of meat. Brown on all sides remove or push to side, then add remaining meat. Add next 6 ingredients. Stir. Mix seasonings in, and cook for 2-3 minutes.
  • Add Firewater and cover. Cook for 1 and 1/2 hours on medium-low heat till meat is tender, stirring occasionally.
  • I recommend for thicker Chili add a slurry of masa harina (2 tablespoons of masa harina mixed with 1/4 cold water, or 2 tablespoons cornstarch with 1/4 cold water), and turn heat up, cook and stir till chili is thickened - a few minutes.

SPICY LAMB CHILI



Spicy Lamb Chili image

This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.

Provided by LARavenscroft

Categories     Lamb/Sheep

Time 25m

Yield 6 serving(s)

Number Of Ingredients 17

cooking spray
1 medium onion, diced
1 lb lean ground lamb
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon cumin
1/2 teaspoon allspice
1/4 teaspoon cinnamon
4 tablespoons chili powder
1 bay leaf
1 (14 1/2 ounce) can diced tomatoes with juice
2 (15 ounce) cans red beans, rinsed and drained
salt, to taste
pepper, to taste
monterey jack cheese, for garnish
onion, Chopped, for garnish

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.

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