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Robert Redford is
said to have made this one famous...
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3
large |
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tomatoes |
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½
cup |
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vegetable oil, divided |
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6
cloves |
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garlic |
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½
medium |
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red
onion, diced |
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1 ½
lbs |
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lamb
stew meat, trimmed of fat and cut into 1
½" cubes |
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2
Tbs |
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chili powder |
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1
Tbs |
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ground coriander |
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4
cups |
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chicken stock |
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16
oz |
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can
crushed tomatoes |
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1
Tbs |
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ketchup |
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1
Tbs |
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tomato paste |
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1
Tbs |
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Worcestershire sauce |
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1
cup |
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canned black beans, rinsed and drained |
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pinch |
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of
dried mint |
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salt
and freshly ground black pepper to taste |
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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. |
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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. |
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3 |
Add the
blackened 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. |
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4 |
Serve the
chili in large bowls with suggested garnishes. |
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Servings: 6 |
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Cooking Tips |
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Garnish with chopped
onion, chopped scallions, sour cream and toasted pine
nuts |
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