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

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SPICY LAMB AND BLACK BEAN CHILI



Spicy Lamb and Black Bean Chili image

Make and share this Spicy Lamb and Black Bean Chili recipe from Food.com.

Provided by lazyme

Categories     Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

vegetable oil cooking spray
1 lb ground lamb
1/2 cup onion, chopped
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon cayenne
24 ounces tomato sauce
2 (15 ounce) cans black beans, drained
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (13 3/4 ounce) can chicken broth
1 (7 ounce) can green chilies, chopped, undrained

Steps:

  • Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
  • Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

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.

LAMB AND BLACK BEAN CHILI



Lamb and Black Bean Chili image

Make and share this Lamb and Black Bean Chili recipe from Food.com.

Provided by InAGourmetMinute

Categories     Low Cholesterol

Time 2h30m

Yield 1 pot, 6-8 serving(s)

Number Of Ingredients 18

1/4 cup olive oil
2 1/2 lbs lamb, from shoulder boned and cut into 1/2-inch cubes
salt & freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 garlic cloves, finely chopped
1 (15 ounce) can whole tomatoes, drained and pureed
1 tablespoon pureed chipotle chile
3 tablespoons dried ancho chile 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
1 dash ground cinnamon
1 -2 tablespoon honey
2 cups black beans
chopped cilantro leaf, for garnish

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.

LAMB AND BLACK BEAN CHILI WITH ASSORTED SALSAS AND BLUE CORN MUFFINS



Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 52

1/4 cup olive oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 1/2 large red onion, finely diced
6 cloves garlic, finely chopped
1 cup dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
4 cups chicken stock
2 cups cooked or canned black bean
Salt and freshly ground pepper
2 red onions, finely diced
1 tablespoon minced garlic
1 jalapeno pepper, finely diced
1/4 cup freshly squeezed lime juice
Salt and pepper
3 tablespoons finely chopped cilantro
Tri-Color Salsa (recipe follows)
Avocado Relish (recipe follows)
Blue Corn Muffins (recipe follows)
2 ripe tomatoes, diced
2 yellow tomatoes, diced
2 tomatillos, diced
2 cloves garlic, finely chopped
2 small serrano chile, finely diced
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons chopped cilantro
Salt and freshly ground pepper
2 Haas avocados, coarsely chopped
3 tablespoons finely chopped red onion
1 jalapeno pepper, finely diced
3 tablespoons fresh lime juice
2 tablespoons finely chopped cilantro
Salt and freshly ground pepper
2 ounces (1/2 stick) unsalted butter
3 tablespoons onion, finely diced
1 cloves garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeno peppers, finely diced
1/4 cup fresh or frozen corn, thawed
1 tablespoon finely chopped cilantro leaves
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon granulated sugar

Steps:

  • Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
  • Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
  • Combine all ingredients in a bowl. Let sit 30 minutes before serving.
  • Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
  • Combine all ingredients in a medium bowl.
  • Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  • In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  • In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  • In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  • Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

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