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Lamb & Black Bean Chili with Toasted Cumin Crema

Lamb Chili:
1/4 cup canola oil
2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
1 large red onion, finely diced
6 cloves garlic, finely chopped
3 tablespoons ancho chile powder
1 tablespoon pasilla chile powder
1 tablespoon ground cumin
1 bottle dark beer
1 (16-ounce) can whole tomatoes, drained and pureed
1 tablespoon chipotle puree
6 cups chicken stock
2 cups dried black beans cooked or canned black beans rinsed
Salt and freshly ground pepper

1.Heat the oil in a medium-sized Dutch oven over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon and drain all but 2 tablespoons of the oil from the pan.
2.Add the onions and garlic to the pan and cook until soft. Add the chile powders and ground cumin and cook for 1 minute. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chicken stock and chipotle puree, stir well and simmer for 45-60 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.

Avocado-Green Onion Relish:
3 ripe Haas avocados, coarsely chopped
3 green onions, thinly sliced
1 jalapeno pepper, finely diced
Juice of 1 lime
2 tablespoons canola oil
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper

Combine all ingredients in a medium bowl.

Toasted Cumin Crème Fraiche
1 tablespoon cumin seeds
1 cup crème fraiche
Salt and freshly ground pepper

Heat a small sauté pan over medium heat..Add cumin and cook for 1 minute or until just fragrant. Let cool slightly and process in a coffee grinder until finely ground. Combine ground cumin, crème fraiche in a small bowl and season with salt and pepper to taste.


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