Lamb Chili with Black Beans
Source of Recipe
Newman's Own Cookbook
List of Ingredients
3 large tomatoes
1/2 cup vegetable oil
6 cloves garlic
1/2 medium red onion -- diced
1 1/2 pounds well-trimmed lamb stew meat -- 1" cubes
2 tablespoons chili powder
1 tablespoon ground coriander
4 cups chicken stock
1 can crushed tomatoes -- (16-ounce)
1 tablespoon ketchup
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 cup canned black beans -- drained
1 Pinch dried mint
Salt and freshly ground black pepper -- to taste
---For garnish---
3 tablespoons chopped onion
3 tablespoons chopped scallion
3 tablespoons sour cream
1/2 cup toasted pine nuts
Recipe
Blacken the tomatoes in 1/4 cup of oil in a very hot cast-iron skillet or under the broiler about 4 inches from the heat, turning them with tongs until charred all over. (You can also char them without the oil; spear on the end of a long fork and hold over an open gas burner.)
Heat the remaining 1/4 cup of oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander, and cook, stirring for 5 minutes. Add the blackened tomatoes, stock, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Reduce the heat
to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, salt and pepper. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes. Serve the chili in large bowls garnished with 1/2 tablespoon of onion, scallion and sour cream per
serving. Pass the nuts separately.
Serves 6.
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