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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Chili Nation, Jane and Michael Stern Ingredients:
2 tablespoons olive oil |
10 garlic cloves, minced |
2 lbs ground lamb |
1 (28 ounce) can tomatillos, drained |
2 teaspoons ground cumin |
1 1/2 teaspoons green jalapeno powder |
2 tablespoons chili powder |
1/2 cup chopped fresh cilantro |
2 tablespoons sugar |
1 tablespoon salt |
1 lemon, juice of |
1/2 cup chopped fresh parsley |
1 (15 1/2 ounce) can pink beans, drained |
2 tablespoons masa harina (dissloved in 1/2 cup warm water) |
1/2 loaf garlic bread, cut into 1-inch cubes |
Directions:
1. Heat oil in a Dutch oven; add in garlic; cook until soft.
2. Add in lamb; cook until browned; drain off excess fat.
3. In a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
4. Bring to a boil; cook at a slow boil for 30 minutes, partially covered.
5. Add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
6. This chili is on the soupy side even when bound with the masa harina.
7. It is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.
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