Mexitana Ancho-Lamb Chili Recipe

Name: Mexitana Ancho-Lamb Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 yellow onions, diced; 3 tablespoons fresh minced garlic; 8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced; 1 bunch fresh cilantro leaves, chopped; 2 tablespoons annato seed paste; 3 tablespoons ancho chili powder; 1 teaspoon ground Saigon cinnamon; 1 tablespoon Mexican oregano; 2 tablespoon ground cumin; 1/4 cup olive oil; 6 pounds lamb stew meat; 16 ounces good quality beer; 8 cups lamb stock (if you don't have access to lamb stock, a good rich beef stock will do); 24 Roma tomatoes, (roasted, skinned and chopped); 3 ounces good quality bittersweet chocolate; Sea salt; 2 cups grated Cotija cheese for the top

Servings: persons

3 yellow onions, diced
3 tablespoons fresh minced garlic
8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced
1 bunch fresh cilantro leaves, chopped
2 tablespoons annato seed paste
3 tablespoons ancho chili powder
1 teaspoon ground Saigon cinnamon
1 tablespoon Mexican oregano
2 tablespoon ground cumin
1/4 cup olive oil
6 pounds lamb stew meat
16 ounces good quality beer
8 cups lamb stock (if you don't have access to lamb stock, a good rich beef stock will do)
24 Roma tomatoes, (roasted, skinned and chopped)
3 ounces good quality bittersweet chocolate
Sea salt
2 cups grated Cotija cheese for the top

1
Preheat the oven to 250 degrees F.
2
In a Dutch oven, sweat the onions, garlic, chiles, cilantro, annato seed paste, chili powder, cinnamon, oregano, and cumin in the olive oil.
3
Add the lamb stew meat, and continue to cook until the meat has caramelized just slightly.
4
Deglaze with the beer.
5
Add the lamb stock, and tomatoes.
6
Put the lid on and pop it into the oven while the shearing goes on.
7
Stir it occasionally and cook for about 4 to 6 hours.
8
When the shearing is done, grate the chocolate into the chili, which by now should be sublime.
9
Ladle it into bowls and top it with the grated Cotija cheese and serve with a nice cold beer, fresh cornbread, a salad and feel the flavors of Mexico transport you!

2707

kcal

Calories

185

Fat

Carbs

200

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 yellow onions, diced, 3 tablespoons fresh minced garlic, 8 to 10 medium-sized fresh ancho chiles, fire roasted to remove skins, then diced, 1 bunch fresh cilantro leaves, chopped, and more.

Yes, Mexitana Ancho-Lamb Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexitana Ancho-Lamb Chili

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