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Red Lion Spicy Foods Logo Black Sheep Chili

 

1 1/2 lbs. lamb, diced into 1/2 inch cubes
1 1/2 lbs. beef chuck shoulder, cut into 1/1 inch cubes
1 tsp. kosher salt
1/2 tsp. white pepper
3 tbs. peanut oil, divided
1 medium yellow onion, chopped
3 cloves garlic, minced
1 large green bell pepper, chopped
3 jalapeno chiles, diced
1 12 oz. bottle of beer
1 16 oz. jar Red Lion Spicy Foods Company 20 Pepper Salsa
1 6 oz. can tomato paste
2 cups beef broth
1 package Red Lion Spicy Foods Company Zesty Chili Mix
1 tbs. ground cumin
2 15 oz. cans black beans, rinsed and drained
1 cup chicken broth

 

Combine salt and white pepper. Put the meat in a large bowl, and toss with 2 tbs. of the peanut oil.
Add the salt and pepper mixture and toss to coat evenly.
In a heavy 5 or 6 quart pot, heat the remaining 1 tbs. of peanut oil over medium-high heat.
Add the onion, garlic, bell pepper and chiles, and salté for 5 minutes or until onion begins to wilt.
Remove the vegetables from the pot and set aside.
Add the meat to the pot, and cook until brown on all sides. Remove the meat and drain off fat.
Add the beer to the pot, and deglaze, scraping up any browned bits. Add the tomato paste,
2 cups beef broth, Chili Mix and cumin. Stir well. Add the meat and vegetables, and bring to a simmer.
Cover and cook for 2 hours. Add black beans and simmer for an additional 20 minutes.
Serve with warm flour tortillas and shredded jack cheese.

 

Makes about 12 servings.

 

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