Lamb, beer, and black bean chili

December 16, 2012

Lamb, beer, and black bean chili

Page 104, Henry

013

After a week of work travel and a whirlwind trip to Indiana, and the return of SG, the perfect Sunday meal is lamb, beer, and black bean chili. Take my word for it. Or try it for yourself. It is a simple, hearty, comforting stew, perfect for warming your bones.

I am revelling in the Plenty – vacation has begun, Solstice is approaching quickly, SG is here, and we have plans with friends from near and far in the immediate future. SO MUCH plenty that it is full to overflowing and my heart may burst from it all. What an amazing way to bring this Year of Plenty to an end. The plenty will not end, of course, but I have just a few more recipes to cook this year, and to wrap up this particular cooking and blogging adventure.

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¼ c. sunflower, peanut, or olive oil
11/2 lb. boneless lamb shoulder,
cubed
1 large onion, coarsely chopped,
4 garlic cloves, crushed
2 green chilies, seeded and
finely chopped
11/2 t. ground cumin
28 oz. can of tomatoes in thick juice
21/2 c. Mexican lager
1 T. tomato paste
1 T. brown sugar
1 T. dried oregano

Heat oil in a Dutch oven and brown lamb well all over. Remove the lamb and set aside. Add the onion to the pan and cook until soft and golden, then add garlic and chilies and cook for 2 minutes. Add the cumin and cook for another minute. Return lamb to the pot along with tomatoes, lager, tomato paste, sugar, oregano, and lamb; season well and bring to a boil.

Reduce heat to a very gentle simmer and cook – uncovered – for 11/2 -2 hours or until lamb is completely tender. Stir in the beans halfway through.

Taste, add the lime juice, scallions and cilantro, stir and taste again. Adjust the seasoning. Serve with sour cream or Greek yogurt, avocado slices, and grated cheese.

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