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Lamb chile con frijole!
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    Lamb chile con frijole!

  • 1 lb ground lamb-500 grams
  • 1 large onion, chopped medium
  • 3 BIG garlic cloves(Gilroy's finest)
  • 1 can rotel, or similar(ours is similar, like as in better)
  • 1 purira pepper
  • 1 large jalapeno
  • 1 habanero
  • 1 19 oz can black beans, drained
  • 1 19 oz can kidney beans, drained
  • 1 8 oz cup of chicken stock(gotta kill the wool flavor with feathers)
  • 1 1/4 tsp Jim Campbell's smoked hab powder
  • Get about 1-2 tbls olive oil heating in a good size pan, and add the chopped onions, chopped garlic cloves, and simmer this until the veggies are transparent, clear a space in the bottom, and add the meat, stirring to break up the pieces, when no longer pink, add the can of tomatoes, the chicken stock and the chopped peppers....now when I started this, I found to my disgust, that I had no green bell peppers, otherwise one of those would have gone in as well, in big chunks if you do. Let this go for half an hour, then add the hab powder, and one can of beans, either the black or the red, and cook for another half hour, then add the other can of beans, and taste for seasoning....add salt, and freshly ground black pepper to taste, and serve with corn bread... We used one of them, the one with the chopped green chiles. Also served this with a cob of sweet corn! (Could I still taste the wool, you ask???Not after half a bottle of red!) Marie said, this is a great recipe, she likes lamb, but then she's got me! Cheers, Doug in BC Posted By: Doug Irvine, dougandmarie@home.com
    Post Date: Thu, 23 Sep 1999

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