Dark Smoky Chili

Total Time: 4 hrs Preparation Time: 2 hrs Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs lamb loin, rough cut into 1/2 inch chunks
• 1/2 cup flour
• 1/2 cup extra virgin olive oil
• 2 large sweet onions, thin sliced
• 2 large roasted red peppers, peeled and chopped
• 4 large dried ancho chiles, stemmed and seeded soaked in hot water to cover for at least two hours (throw the chilies and the soaking liquid in a blender and process smooth)
• 2 jalapeno peppers, stemmed seeded and finely chopped
• 3 ounces unsweetened dark chocolate
• 1/4 teaspoon cinnamon
• 1/2 teaspoon cumin
• 2 tablespoons chili powder
• plenty spice essence
• 6 rough chopped garlic cloves
• 4 cups good beef stock or 4 cups veal stock, brought to a simmer on the stove while you cook the rest
• salt and pepper

Recipe

• 1 in a heavy dutch oven, on medium-high heat sauté the onion, red pepper, and jalapeño until they are all well caramelized.
• 2 throw in the garlic and the spices then cook for another couple of minutes then set off the heat.
• 3 season the lamb with salt, fresh ground pepper and plenty of essence.
• 4 dredge the seasoned lamb in the flour.
• 5 set the pot back on the flame.
• 6 when it reaches full heat, throw in the coated lamb with all the flour.
• 7 cook the mixture until the lamb starts to render, the meat begins to brown, and the flour and oil have created a nice rich roux.
• 8 add the chocolate and stir until it melts.
• 9 stir the hot stock into the lamb mixture stirring all the while, then add the chili puree.
• 10 adjust seasoning (will need salt).
• 11 simmer until the lamb is very tender and the smoky.