Tuesday, December 1, 2009

Beer Lamb Chili

The idea is to expand the blog to incorporate recipes and pairings based on good beer. Here is a recipe that was inspired by the cooking channel and modified to meet the demands of beer makers and drinkers. I'm putting it up against my Dad's chili sometime soon--he's going down but it will be a tough competition.

1/4 cup olive oil
2 1/2 lbs lamb (mix of shoulder and shanks)
1 yellow onion (diced)
6 cloves garlic (chopped)
1 large can of whole tomatoes (drained and mashed)
1 tbls chipotle puree or powder
1 tbls ancho chili powder (or mexican chili powder)
1 tbls pasilla chili powder (or cayenne)
1 tbls cumin
2 tsp ground coriander
1 tbls mexican oregano (or regular oregano)
2 cups chicken stock
3/4 bottle of shiner bock (or any other dark beer but preferably a bock)
1-2 tbls honey
dash cinnamon
2 cups black beans

Garnish: red onions, cheddar cheese, cilantro, sour creme.

Method: heat oil, add lamb, salt and pepper, sear, remove lamb with slotted spoon.
Add onion, cook till soft, add garlic for one minute, add tomato, chipotle, and other spices. Return lamb, add stock and beer, cover and simmer at low heat for at least 1.5 hours. Add honey at 30 minutes left. During last 15 minutes, add cinnamon, beans, and salt and pepper to taste.

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