Pauls Fat Tire Lamb Chili Recipes

Steps:

• In a large, heavy pot, heat the oil over medium-high heat. Add onions, bell peppers, and garlic, and Serrano (or jalapeño) peppers, and cook, stirring, until soft (about 3 minutes).
• Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown (about 6 minutes),
• Add chili powder, cumin, salt, and cayenne and cook until fragrant (about 30 sec).
• Add the tomatoes and stir well.
• Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
• Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
• Remove from heat and stir in cilantro.
• Serve over brown rice and top with sour cream and avocado.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir lamb until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Combine tomato sauce, black beans, and amber ale in a large pot. Stir contents of the chili seasoning kit, reserving the masa flour, into the tomato mixture; add onion, jalapeno peppers, garlic, and habanero pepper. Stir in lamb.
• Heat pot on low until lamb mixture begins to lightly simmer, stirring frequently, about 15 minutes. Cover and reduce heat to warm (lowest setting) and cook until chili flavors blend, stirring occasionally, 2 to 4 hours. If the chili is too thin, slowly stir in reserved masa flour. If the chili is too thick, add water.

Steps:

• In a large dutch oven cook ground turkey and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained beans (except for the black beans, which are drained), tomatoes and green chili peppers.
• Add chili powder, oregano, ground red pepper and pepper. Bring to a boil, reduce heat and simmer, uncovered about 1-2 hours or till desired consistency; stir occasionally.