Recipe - Lamb Chili

2 pound Lamb; trimmed of fat & cut
into 1/4inch dice
3 tablespoon Olive oil
1 Yellow onion; minced
4 Cloves garlic; crushed
2 tablespoon Plain chili powder or more;
to taste
1 tablespoon Whole cumin seeds
1 teaspoon Whole oregano leaves
2 Jalapeno peppers; seeded and
chopped
2 Sweet bell peppers; seeded
and chopped
3 Ripe tomatoes; minced
1 cn (8oz) tomato sauce
1 tablespoon Worcestershire sauce
1 pound Dried kidney beans; soaked
and cooked (see "Texas
Chili" recipe)

SERVES 46

There is a very fine young chef by the name of Jimmy Schmidt, who owns a
restaurant in Denver called The Rattlesnake Club. (Lord, only in Denver!)
He is very skilled and recently served me a chili made with lamb. This is
not his recipe, it is mine. But he is certainly the inspiration. You must
go to his restaurant.

In a large Dutch oven brown the lamb in the olive oil, along with the
onion, garlic, chili powder, and cumin seeds. When the meat is browned and
the onion clear, add the remaining ingredients, including the cooked beans.
You may need to add a bit of water to cover everything. Cover and simmer
for 1One half hours, watching that the dish does not dry out.

At The Rattlesnake Club they serve lamb chili topped with avocado and
papaya chunks, along with a dollop of soft goat cheese. Don't ask me. I
couldn't figure it out either! But, Lamb Chili is a wonderful dish.

INCLUDES OVERNIGHT SOAKING OF

BEANS

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.