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Lamb-And-Black Bean Chili

Lamb-And-Black Bean Chili
Main Ingredient: Lamb and Mutton Corn Tomatoes Almonds

Course: Chocolate Various Main Dishes

Yield:

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Lamb-And-Black Bean Chili ingredients

  • 11 corn (6 inch) tortillas
  • 3 T blanched almonds
  • 2 T Sesame seeds
  • 2483527⁄624973141 c unsalted pumpkinseed kernels
  • 372529⁄-2009260032 lb lean boned leg of lamb
  • Cooking Spray
  • 1 c Chopped onion
  • 2 T seeded jalapeno pepper -- minced
  • 3 garlic doves -- minced
  • 1 T Chili powder
  • 372529⁄-2009260032 t Ground cinnamon
  • 2483527⁄624973141 t Ground cloves
  • 2483527⁄624973141 t Ground cumin
  • 2483527⁄624973141 c water
  • 372529⁄164516864 oz no-salt-added whole tomatoes -- undrained and chopped
  • --3 cans
  • 1 oz sweet baking chocolate -- chopped
  • 45 oz black beans -- drained
  • --3 cans

Cooking Lamb-And-Black Bean Chili

1. 1. Preheat oven to 350 oF. 2. Place 6 corn tortillas on a large baking sheet; b ake at 350 oF for 8 minutes or until crisp.
2. Repeat procedure with remaining 5 t ortillas; set aside.
3. 3. Place almonds and sesame seeds on a large baking sheet; bake at 350o for 5 minutes.
4. Add pumpkinseed kernels; bake an additional 10 min utes.
5. 4. Combine 1 toasted corn tortilla, almonds, sesame seeds, and pumpkinsee d kernels in a food processor; process until mixture is finely ground.
6. Spoon mi xture into a bowl; set aside.
7. 5. Trim far from leg of lamb; cut lamb into 3/4 i nch cubes.
8. Coat a large Dutch oveni with cooking spray, and place over medium-hi gh hear until hot. Add lamb cubes, and saute 5 minutes or until meat is lightly browned.
9. Drain in a colander, and set aside.
10. Wipe drippings from pat with a pa per towel.
11. 6. Recoat pan with cooking spray; place over medium heat until hot. Add onion, jalapeno pepper, and garlic; saute 3 minutes.
12. Add chili powder, cinn amon, cloves, and cumin; saute 1 minute.
13. 7. ! ! Place onion mixture in a food processor; add 1/2 cup water, and process until smooth.
14. Return pureed onion mixture to Pan. 8. Place chopped tomatoes in Food p rocessor, and process until smooth.
15. Pour pureed tomatoes into pan. Add ground t ortilla mixture and chocolate to pan, and cook over low heat 4 minutes or until chocolate melts, stirring constantly.
16. 9. Return lamb to pan; cover and simmer 1 hour and 15 minutes, stirring occasionally.
17. Add black beans; cover and simmer 15 minutes.
18. Serve with remaining toasted tortillas.
19. Per serving: 1 B, 3 P/M, 1 FA, 1 FR/V, 60 C. CAL 351 (26% from fat); PRO 25. 7 g; FAT 10. 3 g (sat 2. 8 g); CARB 41. 3 g; FIB 5. 7 g; CHOL 45 mg; IRON 4. 8 mg; SOD 304 mg; CALC 158 mg.


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