[CH] Tonight's Dinner - Lamb & Chorizo Chili

RisaG (radiorlg@yahoo.com)
Mon, 18 Feb 2002 17:34:17 -0800 (PST) 

This was sooooo wonderful. I cut the fat a bit by not
using all the chorizo drippings and cutting most of
the fat off the lamb. It was still incredible.

                     *  Exported from  MasterCook  *

                        Chili with Lamb & Chorizo

Recipe By     : RisaG
Serving Size  : 4    Preparation Time :0:00
Categories    : Chiles                          
Chilis & Stews
                Main Dish                        Meats

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   2      cups          low sodium chicken broth --
warmed
   3                    dried ancho chiles -- stemmed,
seeded
   1      tsp           cayenne pepper
     1/2  lg link       chorizo sausage -- casing
removed
   1      lg            red onion -- chopped
   6      lg cloves     garlic -- chopped
   2      tsp           dried mexican oregano --
crumbled
   2      tsp           ground cumin
   2      lg            lamb chops (bones & fat
removed) -- meat chopped
   1      15 oz can     posole -- drained & rinsed

In a heavy saucepan, combine broth, chiles and cayenne
pepper. Cover and simmer over medium heat. When chiles
are soft, about 12 minutes, puree chili mixture
(either in batches in the blender or right in the pot
with a stick blender). Set aside.

Chop the chorizo into small dice. Stir chorizo into a
heavy large pot over medium-high heat. Cook until
drippings come to a simmer. Transfer to a sieve set
over a bowl. Let chorizo drain for a few minutes.

Return 2 tbsp of the chorizo drippings to the same pot
and heat over medium-high heat. Discard remaining
drippings. Add onions, garlic, mexican oregano and
cumin and saute until onions begin to soften. This
should take around 5 minutes.

Sprinkle lamb with salt and pepper. Make sure to cover
all of the meat. Add to the pot and saute until lamb
is no longer pink outside, around 10 minutes. Add
reserved chile puree and the drained chorizo. Reduce
heat to medium-low. Stir occasionally. Simmer for 1
hour until meat is tender. 

Add posole. Simmer uncovered, until lamb is tender and
liquid thickens. Stir once in awhile. This should take
around 15 minutes. Season with salt and pepper (altho'
it may not be necessary).

Serve topped with sour cream, salsa, and chopped
cilantro.

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

To lower the fat a bit, use a bit less of the
drippings in the actual chili mixture. After you drain
the chorizo, throw out the rest of the drippings and
only use what is actually left in the pot.  Also, take
all fat off lamb and chop it into small pieces. 

THIS IS A KEEPER. Great.



=====
RisaG

MK Independent Beauty Consultant
mailto: radiorlg@yahoo.com
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 02/16/02

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