Lamb And Tomatillo Chili

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup orange juice
• 1 (12 ounce) bottle dark beer
• 1 lb tomatillo, papery husks removed and quartered
• 1/4 cup peanut oil
• 1 head garlic, peeled
• 3 lbs boneless lamb, cut into 1/2-1 inch cubes
• salt
• pepper
• 2 large onions, thinly sliced
• 2 lbs roma tomatoes, chopped
• 3 jalapeno peppers, diced
• 1 teaspoon crushed red pepper flakes (or more)
• 1 bunch cilantro, chopped
• 2 (16 ounce) cans black beans, drained

Recipe

• 1 combine orange juice, beer and tomatillos in a large dutch oven. cook over medium heat about 20 minutes. set aside.
• 2 heat peanut oil in large skillet. add garlic cloves and cook 2 minutes. add 1/3 of the cubed lamb and season to taste with salt and pepper. brown lamb on all sides, remove lamb and garlic with slotted spoon and add to tomatillos. brown remaining lamb in 2 batches, seasoning each batch with salt and pepper, adding to tomatillos when finished.
• 3 add sliced onions to the skillet and lightly brown. add to tomatillo and lamb mixture.
• 4 mix in tomatoes, jalapeno chilis, crushed red pepper and cilantro. cover and cook over low heat 2 hours.
• 5 add drained beans. cook, uncovered, 1/2 hour more. adjust seasonings to taste.