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This is another variation for your chili party. I've used this
same recipe with ground turkey if that's preferred.
Lamb and Black Bean Chili
yield: 1 gallon
6 tablespoons olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 sweet red pepper, finely chopped
1 pound lamb meat, ground
1 (14-ounce) can crushed tomatoes
1 cup tomato sauce
2 tablespoons tomato paste
2 tablespoons masa flour or cornstarch mixed with
½ cup cold water
8 cups chicken stock
2 (15-ounce) cans black beans
2 teaspoons chopped chilies or small can green
chilies
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon cayenne
1 teaspoon salt
¼ cup cilantro, chopped (for garnish)
In Dutch oven on medium-high heat, sauté
onion, garlic, and red pepper in olive oil,
stirring constantly until vegetables are soft. Add
ground lamb, and cook until meat is done. Add
tomatoes, tomato sauce, tomato paste, flour water
mixture, and beer. Stir in black beans and remaining
ingredients except for cilantro. Cover and
reduce heat and simmer for 20-30 minutes. Top
with chopped cilantro. Other optional toppings
include grated jack or cheddar cheese, sour cream,
chopped onions, and chopped peppers.
tailgate party
