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Lamb Chili
From Paul Newman's 1998 edition of "Newman's Own Cookbook" I modified Robert Redford's Lamb Chili with Black Beans
Buy the book -
all proceeds go directly to the Hole in the Wall Gang Fund. There are lots of recipes from
other celebrities as well as enchanting vignettes about Paul Newman and Newman's Own products.
What you need
- 3 large tomatoes
- Olive oil
- 10-12 cloves garlic
- 1 medium red onion, diced
- 3 pounds lamb stew meat (should be about 1/2 - 3/4 inch cubes)
- 4 tbl chili powder
- 2 tbl ground coriander
- 4 cups chicken stock
- one 16 oz can Muir Glen Organic crushed tomatoes
- 4 tbl tomato paste
- 2 tbl Worcestershire sauce
- 1 can black beans, drained
- salt and pepper
How to make it
- Cut tomatoes in half across the middle
- Rub with olive oil and place in an ovenproof skillet or in the base of a broiler pan - roast until the skins are charred
- Heat additional oil in large pot over high heat until hot. Add the lamb, onion, garlic, chili powder, and coriander and cook, stirring, for a few minutes.
- Chop the roasted tomatoes and add with the stock, crushed tomatoes, tomato paste, and Worcestershire sauce.
- Turn the heat to medium and cook, stirring occasionally, for about half an hour.
- Add the beans and salt and pepper.
- Turn the heat off and allow to stand until the flavors are incorporated.
I love to serve this with chopped fresh tomatoes, avocado, onion and cilantro as garnishes.
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