Lamb And Black Bean Chili With Assorted Salsas And Blue Corn Muffins Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 cups chicken stock

Salt and freshly ground pepper

1/4 cup red bell pepper, finely diced

2 small serrano chile, finely diced

1 tablespoon granulated sugar

1 jalapeno pepper, finely diced

3 tablespoons ancho chile powder

3 tablespoons finely chopped red onion

Salt and pepper

2 ripe tomatoes, diced

1 cloves garlic, finely chopped

1/4 cup fresh or frozen corn, thawed

3 tablespoons finely chopped cilantro

1 1/2 large red onion, finely diced

2 large eggs

3 tablespoons onion, finely diced

6 cloves garlic, finely chopped

2 1/2 pounds lamb from the leg, boned and cut into 1/4-inch cubes

2 Haas avocados, coarsely chopped

2 cups cooked or canned black bean

Avocado Relish (recipe follows)

1 tablespoon minced garlic

1/4 cup olive oil

2 tablespoons chopped cilantro

1 teaspoon honey

2 tomatillos, diced

1 (16-ounce) can whole tomatoes, drained and pureed

1 jalapeno peppers, finely diced

1 tablespoon pasilla chile powder

3/4 cup blue cornmeal (can substitute yellow)

2 ounces (1/2 stick) unsalted butter

2 cloves garlic, finely chopped

1/2 cup milk

3 tablespoons fresh lime juice

1/4 cup freshly squeezed lime juice

1 tablespoon finely chopped cilantro leaves

2 tablespoons fresh lime juice

1/4 teaspoon baking soda

2 tablespoons finely chopped cilantro

1/2 teaspoon salt

2 yellow tomatoes, diced

1 tablespoon ground cumin

Tri-Color Salsa (recipe follows)

1/2 cup all-purpose flour

2 red onions, finely diced

1 cup dark beer

1 tablespoon chipotle puree

1 1/2 teaspoons baking powder

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