Recipe - Firestone Lamb And Black Bean Chili

4 cup Chicken broth
5 ounce Dried ancho chiles, stemmed,
seeded
3 Canned chipotle chiles in
adobo sauce
One fourth cup Plus 2 TBS olive oil
1 5lb leg of lamb, boned &
trimmed
2 lg Onions, minced
4 Garlic cloves, finely
chopped
12 ounce Firestone Double Barrel Ale
1 cn (28 oz) chopped tomatoes,
drained
One fourth cup Ground pasilla chili powder
3 tablespoon Ground cumin
5 cn (15ounce) black beans,
rinsed, drained
One fourth cup Fresh lime juice

AVOCADO SALSA
3 lg Ripe avocados, peeled,
pitted, minced
7 tablespoon Fresh lime juice
One fourth cup Finely chopped red onion
6 tablespoon Chopped fresh cilantro
3 Jalapeno chiles, seeded,
minced
Salt and pepper to taste

This month's recipe, a serious stewlike chili, was contributed by owner
Adam Firestone's wife, Kate Firestone. You should consider serving it over
a bed of white rice with the avocado salsa described, sour cream, cilantro,
a crunchy green salad, French bread or soft rolled tortillas and a lemon
tart for dessert! Do this and accompany it with a pint of Firestone Double
Barrel Ale, my friend, and you will be a happier person ... and most likely
quite full too.

Bring stock to a boil in heavy medium saucepan. Remove from heat. Add
ancho chiles. Cover and let stand until soft, about 30 min. Transfer ancho
chiles and 2 cups stock to processor or blender, add chipotle chiles and
puree the lot of =91em! Stir into remaining stock and set aside. Heat 1/4
cup oil in large Dutch Oven or covered pot over high heat and add lamb meat
and reserved bones in batches. Cook until meat is brown about 3 min. per
batch. Transfer to bowl using slotted spoon. Add remaining 2 TBS oil to
Dutch oven and saut‚ onions and garlic for 3 min. Return meat, bones and
juices accumulated in bowl to Dutch oven. Add your brew and simmer for 10
min. Have a brew. Add stock mixture, tomatoes, chili powder and cumin and
simmer until lamb is tender, about 1 hr., 10 min. Mix beans and lime juice
into chili. Season with salt and pepper. Mix all of your avocado
ingredients in a bowl just prior to serving. Serves 8.

Note: Lamb bones add flavor to the stock. Ask the butcher to bone a Leg
of Lamb and cut the bones into 2 inch pieces and the meat into Three fourths inch
cubes, leaving off as much fat as possible (unless you're into that fat
thing ... which is okay).

Posted to CHILEHEADS DIGEST V3 #157

Date: Tue, 12 Nov 1996 18:11:56 0500

From: Kit Anderson kit@maine.com