Lamb and Black Bean Chili with Cumin Crema, Red Onion Relish, Avocado Relish and Native American Fry Bread

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Sounds wonderful! It's almost exactly like the Lamb and Black Bean Chili I've been making for years. One way I save time is using leftover grilled leg of lamb for the meat and I love roasted tomatoes.

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I have made this before for friends and I'm doing it again tonight! Nobody does lamb like Mr. Flay!

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Absolutely delicious, and (bonus! makes fantastic leftovers.
Like everyone else, I didn't follow the recipe to the letter, but the beautiful thing about chili is that, even when following a recipe, everyone ends up putting their own thumbprint on it. Here are the changes I made:
I used ground lamb instead of cubed, which was not only easier to work with, but also made for a better chili texture. 2.5 pounds of lamb gets pretty expensive, so I substituted half of it with ground sirloin (any ground beef would work. I added 2 chopped zucchini to the sauce with the cooked meat. The long simmer was just enough time to cook them through without getting mushy.
As for the side dishes, they're great if you're cooking for a crowd, but impractical for a casual dinner. The chili is great with or without them. My favorites are the cumin crema (super simple to make, and balances out the spiciness of the dish and fry bread. If you're short on time, good tortilla chips would also work.

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I made this for dinner last night and it was DELICIOUS!

Prep time was extensive. It took me around 45 minutes for trim and cut the lamb shoulder into 1/2 inch cubes... So in all, the recipe took my 2 hours to prepare; after a long day at school a meal like this was a little exhausting to make, but the end result was worth it. It was delicious and I can't wait to make it again for guests...

Changes that I made to the original recipe:
- only made the Cumin Crema topping
- skipped the Cilantro and Fry Bread
- Used 5 oz of amber colored Gluten-Free beer (available at Whole Foods Store
- 8 oz Organic Free Range Chicken broth
- Substituted adobe seasoning for the pasilla chili powder

Using less liquid seemed to keep the chili thick and meaty, and not soup/stew like. Although the recipe called for a higher ratio of chicken broth to beer, adding equal amounts of both turned out to be delicious as well!

Next time, I would add diced tomatoes and add the cilantro for color.

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Guests raved - should have made a double recipe as everyone went back for more. I admit that I didn't use the pasilla powder as I didn't have any and added extra honey as I knew some of my guests are shy on hot. Also used a little fine cornmeal to improve texture. So there, I have now done what irritates me about other reviews - said it was great but didn't follow the recipe exactly. I did make all the condiments and they were great. Lots of chopping and all but isn't that what we enjoy about cooking? Sunday afternoon in the kitchen with the aromas and anticipation of a meal with friends - perfect!

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Very delicious! I too cut back on the broth by 1 cup. Will certainly make this again.

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Awesome and simple. I modified the recipe a bit by adding a little ground veal. Didn't bother with the avocado or red onion relish, but the cumin crema was brilliant with the chili. Also didn't need quite as much broth as called for. Can't wait to make it again.

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This is one of my husbands favs the only thing you have to watch out for is the chipotle other than that easy to make

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loved this recipe! lamb was perfectly tender and the flavor was amazing! i couldn't find pasilla chili powder so i just substituted with cayenne pepper. i made the cumin crema w/o the lime juice and it still turned out great. didn't make the red onion relish, avocado relish, and fry bread but will try next time!

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Just finished making and devouring this. Delicious! Rich, full bodied, spicy but adajustable re the chipotle. Our small town grocery didn't have lots of lamb availabe, so I used half lamb and half beef chuck.

This dish took about thirty minutes max to put together, very easy, and simmered for just under an hour. It came out perfectly.

Thanks Bobby!