It’s Chili time! LAMB CHILI

It’s Chili time! LAMB CHILI

Driving home today, I saw mounds of snow, long past the white powdery stuff.  This snow was a dirty gray and hard like concrete hugging curbs like  a winter coat.  There were yards covered in blankets of ice so thick and inviting you could skate across into shrubs stiff and unwavering like ice sculptures.  Passing a local bus stop, I saw what I suspect were perfect strangers huddled like penguins.  And then I heard a radio announcer say it was warmer in Alaska! So, with the temperature  steady dipping, the wind singing this woeful winter tune, all I could think was; it’s Chili time!

In my world, if there is a meal that can soothe a frigid winter soul, it has to be chili.  The ultimate comfort food….slow cooked, succulent meat (lamb, beef or pork) in a rich sauce.  Chili enthusiasts tell me it’s just meat and gravy, but  like all storied dishes you can take a few liberties, maybe beans (pinto, black, white) added at the end, maybe served  over rice or mashed potatoes.
My favorite is lamb chili topped with  thin sliced green onions, fresh cilantro and  cream fraiche or sour cream.   Add a good sourdough bread,  a large green salad  and a glass of full bodied red wine and just forget about the white stuff.

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LAMB CHILI
Prep time – 15 minutes
Cook time – 1 ¾ hours
Total time – 2 hours

1 T corn oil
1 ½  C onion, chopped
6 ea.  Large garlic cloves, chopped             
3 dried Mulato chilies*, seeded, torn into pieces        
3 dried Ancho chilies*, seeded, torn into pieces
2 C chicken broth
1 14 ½ oz. can fire roasted tomatoes                    
2 t dried oregano
1 ½ t ground cumin
½ t ground allspice
1 ½  lbs. lamb stew meat (preferably shoulder), trimmed, cut into 1-inch pieces
*Ancho and Mulato chilies are available at most supermarkets.

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PREPARATION
Heat 1 T corn oil in a heavy medium stockpot over medium heat.   Add onions and garlic and sauté until just translucent, about 3 minutes.  Add both chilies, tomatoes, chicken broth, oregano, cumin and allspice.  Bring mixture to a boil.  Cover pan and simmer until chilies are tender, about 30 minutes.
Position rack in center of oven and preheat to 325 F.  
Puree sauce in batches in blender.  Return sauce to the same pot.   Add lamb.  Cover and bake until lamb is almost tender, about 1 hour.   Remove from oven.  Uncover pot and simmer chili over medium low heat until lamb is very tender and liquids are thickened to sauce consistency, about 40 minutes.   Season with salt and pepper.  (Can be made 1 day ahead.  Cover and chill.  Rewarm over low heat before serving.   Serves 4 to 6.
Adapted from Bon Appetit, February 1995