Recipe: Lamb and Black Bean Chili, Assorted Salsas, Blue Corn Muffin [edit]

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Tags: Animal, Baking, Bread, Lamb, Meat

Yield: 8 servings

	Blue Corn Muffins (see recipe)
¼	cup olive oil
2 ½	pounds lamb from the leg boned, and
	cut into 1/4" cubes
1 ½	lrg red onion finely diced
6	garlic cloves finely chopped
1	cup dark beer
1	can whole tomatoes - (16 oz) drained, pureed
1	tablespoon chipotle puree
3	tablespoons ancho chile powder
1	tablespoon pasilla chile powder
1	tablespoon ground cumin
4	cups chicken stock
2	cups cooked or canned black beans
	Salt to taste
	Freshly-ground black pepper to taste
2	red onions finely diced
1	tablespoon minced garlic
1	jalapeno pepper finely diced
¼	cup freshly-squeezed lime juice
	Salt to taste
	Freshly-ground black pepper to taste
3	tablespoons finely-chopped cilantro
2	ripe tomatoes diced
2	yellow tomatoes diced
2	tomatillos diced
2	garlic cloves finely chopped
2	small serrano chile finely diced
2	tablespoons fresh lime juice
1	teaspoon honey
2	tablespoons chopped cilantro
	Salt to taste
	Freshly-ground black pepper to taste
2	Haas avocados coarsely chopped
3	tablespoons finely-chopped red onion
1	jalapeno pepper finely diced
3	tablespoons fresh lime juice
2	tablespoons finely-chopped cilantro
	Salt to taste
	Freshly-ground black pepper to taste

Step 1	Heat the oil in a medium saucepan 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.
Step 2	Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
Step 3	Red Onion Relish: Combine all ingredients in a bowl. Let sit 30 minutes before serving.
Step 4	Tri-Color Salsa: Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.
Step 5	Avocado Relish: Combine all ingredients in a medium bowl.
Step 6	This recipe yields 8 servings.