Chili is a wonderful dish for cooks who like to experiment in the kitchen. This Lamb and Black Bean Chili Mole was the result of one such kitchen experiment that will surely satifsy.
- 2 pounds leg of lamb, cut into 1/2-inch pieces or 1 1/2 lbs. lean ground lamb
- 1 Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium jalapeno pepper, seeded and finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon oregano
- 1 tablespoon chile powder
- 1 teaspoon garlic salt
- 1 1/2 tablespoons brown sugar
- 1 medium yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 1 tablespoon minced garlic, about 5 cloves
- 3 tablespoons unsweetened cocoa powder
- 1/4 freshly grated nutmeg
- 1 14.5 can petite diced tomatoes
- 2 cups beef stock or a 14.5-ounce can reduced-sodium beef broth
- 3 14.5-ounce cans black beans, rinsed and drained
- 4 pounds leg of lamb, cut into 1/2-inch pieces or 1 1/2 lbs. lean ground lamb
- 2 Salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil
- 2 medium jalapeno pepper, seeded and finely chopped
- 4 teaspoons ground cumin
- 2 teaspoons oregano
- 2 tablespoons chile powder
- 2 teaspoons garlic salt
- 3 tablespoons brown sugar
- 2 medium yellow onion, peeled and diced
- 2 green bell pepper, seeded and diced
- 2 tablespoons minced garlic, about 5 cloves
- 6 tablespoons unsweetened cocoa powder
- 1/2 freshly grated nutmeg
- 2 14.5 can petite diced tomatoes
- 4 cups beef stock or a 14.5-ounce can reduced-sodium beef broth
- 6 14.5-ounce cans black beans, rinsed and drained
- 10 pounds leg of lamb, cut into 1/2-inch pieces or 1 1/2 lbs. lean ground lamb
- 5 Salt and freshly ground black pepper, to taste
- 10 tablespoons olive oil
- 5 medium jalapeno pepper, seeded and finely chopped
- 10 teaspoons ground cumin
- 5 teaspoons oregano
- 5 tablespoons chile powder
- 5 teaspoons garlic salt
- 7 1/2 tablespoons brown sugar
- 5 medium yellow onion, peeled and diced
- 5 green bell pepper, seeded and diced
- 5 tablespoons minced garlic, about 5 cloves
- 15 tablespoons unsweetened cocoa powder
- 1 1/4 freshly grated nutmeg
- 5 14.5 can petite diced tomatoes
- 10 cups beef stock or a 14.5-ounce can reduced-sodium beef broth
- 15 14.5-ounce cans black beans, rinsed and drained
- 20 pounds leg of lamb, cut into 1/2-inch pieces or 1 1/2 lbs. lean ground lamb
- 10 Salt and freshly ground black pepper, to taste
- 20 tablespoons olive oil
- 10 medium jalapeno pepper, seeded and finely chopped
- 20 teaspoons ground cumin
- 10 teaspoons oregano
- 10 tablespoons chile powder
- 10 teaspoons garlic salt
- 15 tablespoons brown sugar
- 10 medium yellow onion, peeled and diced
- 10 green bell pepper, seeded and diced
- 10 tablespoons minced garlic, about 5 cloves
- 30 tablespoons unsweetened cocoa powder
- 2 1/2 freshly grated nutmeg
- 10 14.5 can petite diced tomatoes
- 20 cups beef stock or a 14.5-ounce can reduced-sodium beef broth
- 30 14.5-ounce cans black beans, rinsed and drained
1. If using lamb pieces, season them evenly with salt and pepper. Heat 1 tablespoon of oil in a large, heavy skillet or Dutch oven over medium-high heat. Add half of the lamb cubes and sauté until browned on all sides, about 5-7 minutes. Remove with a slotted spoon and place on a dinner plate. Set aside.
2. Brown remaining lamb cubes, remove from skillet to the dinner plate and set aside. If using ground lamb, heat the olive oil in the skillet, season the ground lamb with salt and pepper and brown in the hot skillet until no longer pink. Drain well and set aside.
3. Heat the remaining oil and add the jalapeno, cumin, onion and bell pepper in the same skillet. Saute until vegetables are soft and begin to turn golden. Add the garlic, cocoa powder and nutmeg and stir 1 minute, until fragrant. Add the tomatoes and stock or broth and bring to a boil. Reduce heat and return the lamb to the skillet. Reduce the heat to low, cover and simmer for 30 minutes.
4. Stir in the black beans and cook, uncovered, for 30 minutes more. Taste and add salt and pepper, if needed. Remove from the heat and let stand 10 minutes before serving.