Robert Redford's Lamb Chili with Black Beans
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 508 N/A 32.8g 1,023mg 22.5g 34.2g 77mg


INGREDIENTS:
3 large tomatoes 1/2 cup vegetable oil 6 cloves garlic
1/2 medium red onion, diced 1-1/2 pounds well-trimmed lamb stew meat cut into 1 to 1-1/2 inch cubes 2 tablespoons chili powder
1 tablespoon ground coriander 4 cups chicken stock 1 (16-ounce) can crushed tomatoes
1 tablespoon ketchup 1 tablespoon tomato paste 1 tablespoon Worcestershire sauce
1 cup canned black beans, drained pinch of dried mint salt and freshly ground black pepper to taste
For Garnish: 3 tablespoons chopped onion 3 tablespoons chopped scallion 3 tablespoons sour cream
1/2 cup toasted pine nuts



1 Blacken the tomatoes in 1/4 cup of oil in a very hot cast-iron skillet or under the broiler about 4 inches from the heat, turning them with tongs until charred all over. (You can also char them without the oil; spear on the end of a long fork and hold over an open gas burner.)
2 Heat the remaining 1/4 cup of oil in a large saucepan over high heat until hot. Add the garlic, onion, lamb, chili powder and coriander, and cook, stirring for 5 minutes. Add the blackened tomatoes, stock, crushed tomatoes, ketchup, tomatoes, stock, crushed tomatoes, ketchup, tomato paste and Worcestershire sauce. Reduce the heat to medium and cook, stirring occasionally, for 35 minutes. Add the beans, mint, salt and pepper. Turn the heat to medium-low and cook, stirring often to prevent scorching, for 10 minutes. Serve the chili in large bowls garnished with 1/2 tablespoon of onion, scallion and sour cream per serving. Pass the nuts separately.

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