Pauls Fat Tire Lamb Chili Recipes

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LAMB AND WHITE BEAN CHILI



Lamb and White Bean Chili image

I created a fresh take on chili using lamb and Moroccan seasoning with a feta and almond garnish. It was so exciting and tasty to my husband and son, I made a second batch almost right away. If you like a spicier chili, add harissa paste or use medium salsa instead of mild. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 4 servings.

Number Of Ingredients 11

1 pound ground lamb
1 cup coarsely chopped red onion
1 can (15 ounces) cannellini beans, undrained
1 jar (16 ounces) mild chunky salsa
3 tablespoons Moroccan seasoning (ras el hanout), divided
4-1/2 teaspoons finely chopped lemon zest, divided
3 tablespoons orange marmalade
1/4 cup minced fresh parsley
1/4 cup crumbled goat cheese
2 tablespoons sliced almonds
Optional: Additional chopped red onion and toasted naan flatbread or pita bread

Steps:

  • In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

Nutrition Facts : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 840mg sodium, Carbohydrate 39g carbohydrate (16g sugars, Fiber 7g fiber), Protein 28g protein.

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.

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