Mexitana Ancho-Lamb Chili
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
42
Spice
63
Sweetness
48
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Garlic (fresh minced)1 bunch
Cilantro Leaves (fresh, chopped)3 tbsps
Ancho Chili Powder1 tsp
Cinnamon (ground saigon)1 tbsp
Mexican Oregano2 tbsp
Ground Cumin1 cup
Olive Oil450 g
Beer (good quality)1
Sea SaltDirections:
1
Preheat the oven to 250 degrees F
2
In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annatto seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil
3
Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly
4
Deglaze with the beer
5
Add the lamb stock, and tomatoes
6
Put the lid on and pop it into the oven while the shearing goes on
7
Stir it occasionally and cook for about 4 to 6 hours
8
When the shearing is done, grate the chocolate into the chili, which by now should be sublime
9
Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!