Lamb and Black Bean Chili

• olive oil↗1⁄4 cup
• lamb, from shoulder boned and cut into 1/2-inch cubes↗2 1⁄2 lbs
• salt & freshly ground black pepper
• large Spanish onions, finely diced↗1 1⁄2
• garlic cloves, finely chopped↗6
• can whole tomatoes, drained and pureed↗1

  (15 ounce)

• pureed chipotle chile↗1 tablespoon
• dried ancho chile powder↗3 tablespoons
• pasilla chili powder↗1 tablespoon
• ground cumin↗1 tablespoon
• ground coriander↗2 teaspoons
• dried Mexican oregano↗1 tablespoon
• chicken stock↗5 cups
• bottle dark beer↗1

  (12 ounce)

• ground cinnamon↗1 dash
• tablespoon honey↗1 -2
• cups black beans↗2
• chopped cilantro leaf, for garnish

Step-by-step instructions

1. 1

   Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.

2. 2

   Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.