Lamb-And-Black Bean Chili

Directions

Preheat oven to 350℉ (180℃). Place 6 corn tortillas on a largebaking sheet; bake for 8 minutes or until crisp.

Repeat procedure with remaining 5 tortillas; set aside.

Place almonds and sesame seeds on a large baking sheet; bake for 5 minutes.

Add pumpkinseed kernels; bake an additional 10 minutes.

Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkin seed kernels in a food processor; Spoon mi xture into a bowl; set aside. Trim far from leg of lamb; cut lamb into ¾ i nch cubes. Coat a large Dutch oven with cooking spray, and place over medium-hi gh hear until hot. Add lamb cubes, and sauté 5 minutes or until meat is lightly browned. Drain in a colander, and set aside. Wipe drippings from pat with a pa per towel. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; sauté 3 minutes. Add chili powder, cinn amon, cloves, and cumin; sauté 1 minute. Place onion mixture in a food processor; add ½ cup water. Return puréed onion mixture to Pan. Place chopped tomatoes in Food p rocessor, and process until smooth. Pour puréed tomatoes into pan. Add ground teaspoon ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly. Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally.