Cowboy Poetry Chili

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 10 garlic cloves, minced
• 2 lbs ground lamb
• 1 (28 ounce) can tomatillos, drained
• 2 teaspoons ground cumin
• 1 1/2 teaspoons green jalapeno powder
• 2 tablespoons chili powder
• 1/2 cup chopped fresh cilantro
• 2 tablespoons sugar
• 1 tablespoon salt
• 1 lemon, juice of
• 1/2 cup chopped fresh parsley
• 1 (15 1/2 ounce) can pink beans, drained
• 2 tablespoons masa harina (dissloved in 1/2 cup warm water)
• 1/2 loaf garlic bread, cut into 1-inch cubes

Recipe

• 1 heat oil in a dutch oven; add in garlic; cook until soft.
• 2 add in lamb; cook until browned; drain off excess fat.
• 3 in a food processor or blender, puree the tomatillos; add to the pot along with cumin, jalapeno powder, chili powder, cilantro, sugar, salt, lemon juice, parsley, and 2 cups water.
• 4 bring to a boil; cook at a slow boil for 30 minutes, partially covered.
• 5 add in beans; cook 10 minutes; add masa harina mixture; cook 7 minutes; remove from heat.
• 6 this chili is on the soupy side even when bound with the masa harina.
• 7 it is best served in soup bowls and topped with crusty cubes of garlic bread that can be used to sop up the good juices.