Lamb and Black Bean Chili with Assorted Salsas and Blue Corn Muffins

Save Recipe
  • Level: Easy
  • Yield: 8 servings
Share This Recipe


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)

Blue Corn Muffins (recipe follows)

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


  1. Heat the oil in a medium saucepan over high heat. Add the lamb, season with salt and pepper and cook until seared and brown on all sides. Remove the lamb to a plate with a slotted spoon.
  2. Red Onion Relish: Add the onions and garlic to the pan and cook until soft. Return the lamb, add the beer and cook until reduced. Add the tomatoes, chipotle, chile powders, cumin and chicken stock, stir well and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Season with salt and pepper to taste.
  3. Combine all ingredients in a bowl. Let sit 30 minutes before serving.

Tri-Color Salsa:

  1. Combine all ingredients in a medium bowl. Let rest 30 minutes before serving.

Avocado Relish:

  1. Combine all ingredients in a medium bowl.

Blue Corn Muffins:

Yield: 6 muffins
  1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease a 6 slot muffin pan with non-stick vegetable spray.
  2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft.
  3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro. Whisk in the butter mixture.
  4. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Mix into the liquid mixture.
  5. Divide the batter evenly among the muffins slots and bake for 16 minutes or until set, turning the pan once for even baking.
Black Bean & Sweet Corn Tacos
7m Easy 99%
Black Bean Glazed Salmon
17m Intermediate 98%
Black Bean and Quinoa Falafel
33m Easy 98%
Black Bean Burgers with Tomato-Lime Mayo
35m Easy 99%