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The Stinking Rose’s Garlic Lamb Chili




Source of Recipe


The Stinking Cookbook


List of Ingredients




2 cups Pasilla Chile Paste (see below)
1 1/2 pounds diced lamb shoulder
1 1/2 pounds diced pork shoulder
4 tablespoons ground cumin
4 tablespoons flour
Salt and freshly ground black pepper to taste
1/2 cup vegetable oil
2 medium onions, chopped
2 tablespoons chopped fresh garlic
2 jalapeño peppers, chopped
1 cup whole garlic cloves
1 bunch cilantro, chopped
12 ounces dark beer
1 28-ounce can chopped tomatoes

Recipe



1. Make Pasilla Chile Paste (see below). Set aside. 2. Place meat in bowl; toss in cumin, flour, salt, and pepper. 3. In a large, deep skillet or pot, heat the oil and brown the meat. 4. Add the onion, chopped garlic, and jalapeño peppers. Sauté for 3 minutes. 5. Add all other ingredients and simmer for 1 1/2 hours, uncovered. 6. Skim fat from the top. 7. Serve hot with corn bread or polenta, and cold beer.

Pasilla Chile Paste:
10 Pasilla peppers
1/2 can chipotle chiles

1. Place peppers in a saucepan and cover with water. 2. Bring to a boil and cook until soft. Strain and save water. 3. Transfer to a bowl. Add chipotle chiles and purée with a hand blender. 4. Add saved water until desired consistency is reached.