Ingredients

Lamb Chili:

• 1/4 cup olive oil
• 2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes
• 1 1/2 large red onion, finely diced
• 6 cloves garlic, finely chopped
• 1 cup dark beer
• 1 (16-ounce) can whole tomatoes, drained and pureed
• 1 tablespoon chipotle puree
• 3 tablespoons ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon ground cumin
• 4 cups chicken stock
• 2 cups cooked or canned black bean
• Salt and freshly ground pepper

Red Onion Relish:

• 2 red onions, finely diced
• 1 tablespoon minced garlic
• 1 jalapeno pepper, finely diced
• 1/4 cup freshly squeezed lime juice
• Salt and pepper
• 3 tablespoons finely chopped cilantro
• Tri-Color Salsa (recipe follows)
• Avocado Relish (recipe follows)

Directions

Tri-Color Salsa:

• 2 ripe tomatoes, diced
• 2 yellow tomatoes, diced
• 2 tomatillos, diced
• 2 cloves garlic, finely chopped
• 2 small serrano chile, finely diced
• 2 tablespoons fresh lime juice
• 1 teaspoon honey
• 2 tablespoons chopped cilantro
• Salt and freshly ground pepper

Avocado Relish:

• 2 Haas avocados, coarsely chopped
• 3 tablespoons finely chopped red onion
• 1 jalapeno pepper, finely diced
• 3 tablespoons fresh lime juice
• 2 tablespoons finely chopped cilantro
• Salt and freshly ground pepper

Blue Corn Muffins:

• 2 ounces (1/2 stick) unsalted butter
• 3 tablespoons onion, finely diced
• 1 cloves garlic, finely chopped
• 1/2 cup milk
• 2 large eggs
• 1/4 cup red bell pepper, finely diced
• 1 jalapeno peppers, finely diced
• 1/4 cup fresh or frozen corn, thawed
• 1 tablespoon finely chopped cilantro leaves
• 3/4 cup blue cornmeal (can substitute yellow)
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar