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

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to all you people out there as far as measuring I have cooked for many yeras & also have had recipes printed in magazines the only time I measure is for baking just take the ingredients in the dish & add as little or as much as you would like to suit your taste use recipes to get new ideas about what you usually cook not so much as word for word measurements

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I never put shortening in my frybread dough although I do know a lot of Native cooks who do. I do always use a little powdered milk, that is how my grandmother showed me to make it.

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I am a Native American cook, make frybread at least twice a week, and in my recipe it is flour, baking powder, a pinch of salt and water. Not all the extra stuff that he does to it. I don't even measure because I learned from my grandma and she didn't measure anything. I'm usually a fan of BF...but this one is not on target... SORRY BOBBY...I'll be glad to throwdown with you on some Frybread.

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We trusted the recipe, despite seeing the show and not noticing chicken broth added. It took several hours to evaporate it down to a serve-able consistency. Good thing the intern has gone back to school. Right, Bobby? If my name were on this, I'd be devastated.

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I've found that one chipotle chile in adobo sauce from a small can, finely minced, makes about a tablespoon, as the recipe calls for. I had no problem finding both the ancho and pasilla chili powders. But I live in a large metropolitan area. I like lots of beans in my chili, so I use 2 cans of drained black beans. Don't use more than a dash of cinnamon - it's a potent spice. Otherwise, I don't alter a thing and this chili is simply fantastic. Using 5 cups of stock does make it a bit thin at first. But I always simmer my chilis quite a while. This allows all the flavors to marry, and it always reduces some and thickens to the perfect consistency. The three toppings are great too. I haven't tried the fry bread yet. But cornbread muffins certainly go great with this chili! The chili has been a hit with just about everyone I've served it to. Spicy, but not too hot. As others have mentioned, make lots and freeze it for a scrumptious meal anytime!

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My husband ordered the Regis and Kathy lee news letter many years ago after watching bobby flay on their show. The recipe measurements needed some tweaking ( 1/4 c oil instead of 1 c, also not a full cup of ancho chili powder. It became our go-to chili recipe. Doesn't need 5 cups of broth as above( my recipe only called for 2.5c broth. The honey pulls it all together. If you don't use the crema or relish definately add lime juice for balance. I made this for a work function and replaced the lamb with spicey Italian sausage and ground beef( the lamb is awesome but not for all tastes.You can adjust the liquid to your own preferred consistency and add masa harina to thicken if needed. No matter what you do the flavor is out-standing. Make a double batch otherwise you won't have any left-overs. It also freezes well. It is a touchdown chili!

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I've been making this chili since the recipe was printed in Bobby's first cookbook, Bold American Food (about 15 years ago?. It is rich, spicy and complex, but its preparation couldn't be simpler. It's really the only chili recipe I ever use. I love the recipe as written, but have, on occasion, altered it to accommodate dietary concerns or the contents of my pantry. It's still delicious with ground turkey or even bulgar wheat and vegetable broth for a vegetarian version. It makes a lot, but freezes beautifully. I always have some on hand in my freezer for last minute dinners.

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I have Bobby Flay's cookbook, where I found this recipe, except the measurements seemed off (1 cup of olive oil? 3/4 cup of ancho chili powder? etc..

I found this recipe on here and made modifications accordingly.

Once I put in the beer, let it reduce somewhat, then added the canned tomatoes, the chili was pretty liquid, so I didn't really add any stock at all.

Even after it finished cooking and I had added the beans, the dish had a great consistency without the broth.

I didn't find pasillo chili powder, but used the dried pasillo chilies instead. I seeded them, warmed them briefly in a dry frying pan on both sides and then reconstituted them in a little basalmic vinegar/water - bringing it to a boil and simmering until the chilies were soft. Then I threw them in a blender and made a paste - excellent in the chili.

The finished product with the honey and cinnamon was outstanding.

I also made the red onion relish (wow! and the cumin crema. Together those two condiments sent the chili over the top. It was served at my last catering gig for 25 people. Huge success.

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It didn't thicken for me at all, with 5C of stock I'm not clear how it would. It was great flavor but more like a soup. Any advice about what may have happened.?

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We made it for the Football games this weekend and was wonderful. Please make everything and add the to the chili because it completes the dish. 5 stars. Better than any restaurant. Thanks Bobby