[CH] LAMB chile con frijole!
Doug Irvine (dougandmarie@home.com)
Thu, 23 Sep 1999 16:18:44 -0700
Now I do not want any of my regular friends(and critics) giving me a
hard time about this chile! Deb....Green...Rain, if ya get this...I had
a lb of ground spring lamb from Oz in a little frozen chub, so I decided
that I had to do something with it(other than turf it)So, this is what I did.
Byron had mailed me some of his hot purira peppers, and they are, and I
had habs, and jals, so some of each were chopped fine...recipe follows:
D(ugh)s Lamb chili con frijole
1 lb ground lamb-500 grams
1 large onion, chopped medium
3 BIG garlic cloves(Gilroy's finest)
1 can rotel, or similar(ours is similar, like as in better)
1 purira pepper
1 large jalapeno
1 habanero
1 19 oz can black beans, drained
1 19 oz can kidney beans, drained
1 8 oz cup of chicken stock(gotta kill the wool flavor with feathers)
1 1/4 tsp Jim Campbell's smoked hab powder
Get about 1-2 tbls olive oil heating in a good size pan, and add the
chopped onions, chopped garlic cloves, and simmer this until the veggies
are transparent, clear a space in the bottom, and add the meat, stirring
to break up the pieces, when no longer pink, add the can of tomatoes,
the chicken stock and the chopped peppers....now when I started this, I
found to my disgust, that I had no green bell peppers, otherwise one of
those would have gone in as well, in big chunks if you do. Let this go
for half an hour, then add the hab powder, and one can of beans, either
the black or the red, and cook for another half hour, then add the other
can of beans, and taste for seasoning....add salt, and freshly ground
black pepper to taste,
and serve with corn bread...coupla good recipes of mine at
www.PepperFool.com We used one of them, the one with the chopped
green chiles. Also served this with a cob of sweet corn! (Could I still
taste the wool, you ask???Not after half a bottle of red!) Marie said,
this is a great recipe, she likes lamb, but then she's got me! Cheers,
Doug in BC