Name: Lamb Chili
Yield: Serves 4 to 6
Ingredients: 1 tablespoon corn oil; 1 cup chopped onion; 6 large garlic cloves, chopped; 3 dried ancho chilis*, stemmed, seeded, torn into pieces; 2 dried New Mexico chilis, stemmed, seeded, torn into pieces; 2 plum tomatoes, seeded, chopped; 2 cups canned unsalted chicken broth; 2 teaspoons dried oregano, crumbled; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground allspice; 1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces; 1 14 1/2-ounce can low-salt kidney beans, drained; Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Serve this flavorful chili with chopped green onion, cilantro and red bell pepper.

Recipe information

Yield
Serves 4 to 6

Ingredients

1 tablespoon corn oil

1 cup chopped onion

6 large garlic cloves, chopped

3 dried ancho chilis*, stemmed, seeded, torn into pieces

2 dried New Mexico chilis, stemmed, seeded, torn into pieces

2 plum tomatoes, seeded, chopped

2 cups canned unsalted chicken broth

2 teaspoons dried oregano, crumbled

1 1/2 teaspoons ground cumin

1/2 teaspoon ground allspice

1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces

1 14 1/2-ounce can low-salt kidney beans, drained

Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Preparation

Step 1
Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
Step 2
Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper.(Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.

Nutrition Per Serving

Per serving: calories

270; fat

10 g

sodium 243 mg; cholesterol

50 mg

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes