Lamb And Black Bean Chili With Assorted Salsas And Blue Corn Muffins Recipes

LAMB AND WHITE BEAN CHILI

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

BLACK BEAN SAUSAGE CHILI

Steps:

• In a large saucepan, cook sausage and garlic over medium heat until the sausage is not longer pink. , Add green pepper and onion. Cook and stir until onion is tender; drain. Stir in the beans, tomatoes, corn, tomato sauce and paste, water, chili powder, oregano, salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Garnish with cheese if desired.

BLACK BEAN CHILI

Steps:

• Heat oil in a large saucepan over medium-high heat. Saute the onion, red bell peppers, jalapeno, mushrooms, tomatoes and corn for 10 minutes or until the onions are translucent. Season with black pepper, cumin, and chili powder. Stir in the black beans, chicken or vegetable broth, and salt. Bring to a boil.
• Reduce heat to medium low. Remove 1 1/2 cups of the soup to food processor or blender; puree and stir the bean mixture back into the soup. Serve hot by itself or over rice.

BLACK BEAN SALSA

Steps:

• In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, before serving.

LAMB AND BLACK BEAN CHILI

Steps:

• Heat a stockpot over medium-high heat. Cook and stir ground lamb, onion, and garlic in the hot skillet until the lamb is completely browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir tomatoes, black beans, hot pepper sauce, and beef stock with the lamb mixture; bring to a boil, reduce heat to medium-low, and simmer up to 2 hours.

BLUE CORN TORTILLA ENCRUSTED RACK OF LAMB WITH HORSERADISH MASHED POTATOES AND BALSAMIC ASPARAGUS

Steps:

• Preheat the oven to 375 degrees F.
• Blend the tortillas and herbs in a blender and transfer the mixture to a pie pan or plate. Place the flour in a pie pan or plate. Pour the beaten egg whites into a pie pan or shallow bowl. Dredge the lamb in the flour, then dip the lamb in the beaten egg whites, and then coat the lamb in the tortilla herb mixture. To a large saute pan over medium-high heat, add 3 tablespoons olive oil and heat. Sear the racks of lamb in the hot oil until golden brown on all sides, turning occasionally. Transfer the lamb to a sheet pan and place in the oven and bake for about 40 minutes, or until medium-rare.
• Meanwhile, in a large pot of boiling water, cook the potatoes until fork tender. Drain the potatoes and mash. Add the butter, horseradish, milk, and season with salt, and pepper, to taste.
• Place the asparagus on a baking sheet. Drizzle with olive oil, salt, and pepper, to taste on asparagus and toss to coat. Bake the asparagus for 10 minutes, or until tender. Then drizzle with balsamic vinegar.

BLUE CORN MUFFINS

Steps:

• Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
• In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
• In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
• In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
• Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.

BLUE CORN CUBAN TACO

Steps:

• Whisk together 3 tablespoons of the oil, orange juice, garlic and oregano in a baking dish, add the pork and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 4 hours.
• Heat the grill to high or a nonstick saute pan with a few tablespoons of canola oil over medium-high heat on the stove.
• Remove the pork from the marinade and place on the grill. Grill until golden brown and slightly charred and an instant-read thermometer inserted into the center of the meat registers 150 degrees F, about 12 to 15 minutes. Remove from the grill and let rest 5 minutes before slicing into 1/4-inch thick slices.
• Reduce the heat of the grill to medium. Place the tortillas on the grill and grill for approximately 10 seconds per side to make pliable. Lay the tortillas on a flat surface. Divide the ingredients evenly over 1 half of each tortilla. Start with 1 slice of the cheese, followed by the ham then a few slices of the pork, a few slices of the jalapenos and another slice of the cheese. Fold the top of the tortilla over the ingredients and press on it. Brush the tops of the tortillas with some of the remaining oil and place on the grill, oil-side down and grill until lightly golden brown, pressing on the tortillas to flatten, 3 to 4 minutes. Brush the tops of the tortillas with oil, flip over and continue grilling, pressing down on the tortillas until golden brown and the cheese has melted.

LAMB BLACK BEAN CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
• Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture; cook until the beans are tender, 20 to 30 minutes.

SPICY LAMB AND BLACK BEAN CHILI

Steps:

• Coat a large Dutch oven with cooking spray; place over medium-high heat until hot. Add lamb and onion, and cook until browned, stirring to crumble. Drain well; wipe drippings from pan with a paper towel. Return lamb mixture to pan.
• Add chili powder and remaining ingredients, and bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.

LAMB AND WHITE BEAN CHILI

Steps:

• In a large nonstick skillet, cook lamb and onion over medium-high heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Transfer lamb mixture to a 3- or 4-qt. slow cooker. Add beans., In a small bowl, combine salsa, 1-1/2 tablespoons Moroccan seasoning and 3 teaspoons lemon zest. Pour over beans and lamb; stir until well combined. Cook, covered, on low for 6 hours or until onions are tender. , In a small bowl, combine marmalade with remaining Moroccan seasoning and lemon zest; stir into slow cooker. Cook, covered, 15 minutes longer. Sprinkle each serving with parsley, cheese and almonds. If desired, serve with additional red onion and naan or pita bread.

LAMB AND BLACK BEAN CHILI

Steps:

• Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.
• Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of Cumin Crema, Avocado Relish, and Red Onion Relish. Serve with fry bread on the side.

LAMB BLACK BEAN CHILI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir lamb, onion, and garlic together in the hot skillet until lamb is completely browned, 5 to 7 minutes.
• Stir black beans, tomato sauce, diced tomatoes, refried black beans, green chiles, cocoa powder, chili powder, cumin, chicken bouillon, and cayenne pepper with the lamb mixture; cook until the beans are tender, 20 to 30 minutes.