Lamb-And-Black Bean Chili
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
11 | each |
corn tortillas (6-inch)
|
* |
3 | tablespoons |
almonds
blanched |
|
2 | tablespoons |
sesame seeds
|
|
1 ½ | pounds |
lamb
|
|
1 | cup |
onions
chopped |
|
3 | each |
garlic cloves
chopped |
|
1 | tablespoon |
chili powder
|
|
1 ½ | teaspoons |
cinnamon
ground |
|
½ | teaspoon |
cloves
ground |
|
½ | teaspoon |
cumin
ground |
|
½ | cup |
water
|
|
43 ½ | ounces |
tomatoes
|
|
1 | ounce |
unsweetened chocolate
chopped |
|
45 | ounces |
black beans
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
11 | each |
corn tortillas (6-inch)
|
* |
45 | ml |
almonds
blanched |
|
3E+1 | ml |
sesame seeds
|
|
680.4 | g |
lamb
|
|
237 | ml |
onions
chopped |
|
3 | each |
garlic cloves
chopped |
|
15 | ml |
chili powder
|
|
7.5 | ml |
cinnamon
ground |
|
2.5 | ml |
cloves
ground |
|
2.5 | ml |
cumin
ground |
|
118 | ml |
water
|
|
1257.2 | ml/g |
tomatoes
|
|
28.9 | ml/g |
unsweetened chocolate
chopped |
|
1300.5 | ml/g |
black beans
|
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.