Sunday, December 13, 2009

Chili con Carne y Cordero

It is a cold, wet day outside the Cafe, which is perfect weather for a pot of chili. I am making a slight twist. Instead of using 3lbs of ground beef, I am going to use 2lbs of ground beef and 1lb of ground lamb. This recipe I am making will be my first use of the lamb we purchased from Mirror Lake Farm. Full report to follow!

Chili con Carne y Cordero

2 large onions, chopped
1/4 cup olive oil
1 tablespoon minced garlic
2 carrots, sliced
2 lbs boneless beef chuck, ground coarse
1 lb ground lamb
1/4 cup chili powder
1 tablespoon cumin
2 tablespoon paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes
2 8 oz. cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
Salt and pepper to taste

In a large pot cook the onions in the olive oil over moderately low heat, stirring occasionally, until they are softened. Once the onions are softened, add the garlic and carrots, then cook and stir the mixture for 1 minute. Add the beef and cook it over moderate heat, stirring and breaking up any lumps, until the beef is no longer pink. Add the chili powder, cumin, paprika, oregano, and the red pepper flakes, then cook and stir the mixture for 1 minute. Add the tomato sauce, beef broth, cider vinegar and bring the mixture to a boil. After the mixture begins to boil, reduce heat and simmer, covered, stirring occasionally for 50 to 60 minutes. Add salt and pepper to taste, and cook for 15 more minutes.

Serves 6