Lamb Chili Infused with Stout Beer

Rich, roasty and earthy flavors from a stout combine with the natural essence of lamb  to create this Tex-Mex chili.  This Lamb Chili Infused with Stout Beer recipe is great the day of, but better if made a day or two in advance.  It can be served as is, or used  to make Four Ale Nachos.

Serves: 4-6 as a main course or 10-12 as an appetizer (Four Ale Nachos)

Lamb Chili Infused with Stout Beer

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

My version of a Tex-Mex style Lamb Chili Infused with Stout Beer. The stout beer (smoked, Imperial, Irish, Russian Imperial, Oatmeal, Sweet | Milk) infused chili is delicious on it's own or used to make Four Ale Nacho's.

• CourseEntrée | Main, Main Dish
• CuisineBeer Cuisine, Comfort
• Cooking Beer StyleAmerican Imperial Stout, American Stout, English Stout, Foreign | Export Stout, Irish Dry Stout, Oatmeal Stout, Rauchbier, Russian Imperial Stout, Sweet | Milk Stout
• Pairing Beer StyleAmerican Imperial Stout, American Stout, English Stout, Foreign | Export Stout, Irish Dry Stout, Oatmeal Stout, Smoked Beer, Sweet | Milk Stout
• SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal
• ProductEat Beer Hot Sauce
• Food SectionChili, Garlic, Lamb, Mushrooms, Vegetable
• Cooking MethodBraising, Cooking with Beer
• BreweryBrewing Network, Lagunitas Brewing Co

Servings	Prep Time
6 guests	15 minute

Cook Time	Passive Time
1 hour	30 minute

Servings Prep Time 6 guests 15 minute

Cook Time Passive Time 1 hour 30 minute

Lamb Chili Infused with Stout Beer Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe My version of a Tex-Mex style Lamb Chili Infused with Stout Beer. The stout beer (smoked, Imperial, Irish, Russian Imperial, Oatmeal, Sweet | Milk) infused chili is delicious on it's own or used to make Four Ale Nacho's. CourseEntrée | Main, Main Dish CuisineBeer Cuisine, Comfort Cooking Beer StyleAmerican Imperial Stout, American Stout, English Stout, Foreign | Export Stout, Irish Dry Stout, Oatmeal Stout, Rauchbier, Russian Imperial Stout, Sweet | Milk Stout Pairing Beer StyleAmerican Imperial Stout, American Stout, English Stout, Foreign | Export Stout, Irish Dry Stout, Oatmeal Stout, Smoked Beer, Sweet | Milk Stout SeasonalFall Seasonal, Spring Seasonal, Summer Seasonal, Winter Seasonal, Year Around Seasonal ProductEat Beer Hot Sauce Food SectionChili, Garlic, Lamb, Mushrooms, Vegetable Cooking MethodBraising, Cooking with Beer BreweryBrewing Network, Lagunitas Brewing Co Servings Prep Time 6 guests 15 minute Cook Time Passive Time 1 hour 30 minute Servings Prep Time 6 guests 15 minute Cook Time Passive Time 1 hour 30 minute

Ingredients

• 3 each ancho chilies, dried, stem and seeds removed, then cut into medium sized pieces
• 2 each shitake mushrooms, dried stem and seeds removed, then cut into medium sized pieces
• 4 cup water boiling
• 2 tablespoon cumin, seeds
• 1 tablespoon coriander, seed
• 1 teaspoon allspice, seed
• 3 tablespoon oil, olive
• 2 pound lamb, ground preferably ground to a chili grind (more coarse)
• 2 each onion, yellow, large, peeled and chopped
• 1 each onion, red, large, peeled and chopped
• 1 each bell pepper, red, seeds removed and chopped
• 1/4 cup garlic, cloves peeled and roasted
• 14 ounce tomatoes, canned, diced preferably fire roasted, if available
• 1 tablespoon oregano, fresh Mexican variety if available
• 1 teaspoon paprika, smoked
• 1 tablespoon salt, kosher
• 22 ounce Stout style beer, see Cooking Beer Suggestions below

Servings: guests

Units:MetricUS Imperial

Instructions

• Take the dried chilies, remove the stems and all the seeds. Cut or tear the chilies into smaller pieces and place into a medium size bowl. Pour enough boiling water to cover the chilies, wrapping the bowl in plastic wrap and let sit for 30 minutes. This will re-hydrate the chilies.
• In a large Dutch-oven or pot over medium heat add the cumin, coriander and allspice seeds. Toast (swirl the pot to brown the seeds evenly) the seeds until they start to pop and the aroma fills the kitchen. Immediately remove the seeds to a bowl and allow to cool, before grinding them to a powder, either in a spice grinder (clean coffee grinder or mortar and pestle).

  
• Using the same Dutch-oven or pot as the spices, add the oil, coating the bottom of the pan and then add the ground lamb. Brown the meat over medium heat, breaking it apart with a spatula into smaller pieces. Once the meat is browned and cooked throughout (about 4-5 minutes), remove it to a separate bowl.
• Drain the oil/fat back into the pot and add the onions (red and yellow) and sauté for 4 - 5 minutes, until they turn transparent.
• Next, add the bell pepper and sauté for another 4 - 5 minutes, until the onions are caramelized, giving the dish extra depth of flavor.
• Add in the roasted garlic, fire roasted tomatoes, oregano, smoked paprika, salt and ground spices (cumin, coriander and allspice) to the pot.
• Sauté the mixture for another minute or two, stirring to combine all the ingredients together and reducing the tomato juice.
• Add the pre-browned lamb (or meat) and drained re-hydrated chilies to the pot and de-glaze the pan with the imperial stout. Using the flat edge of the spatula, scrape the bottom of the pot to remove the pan fond (browned bits).
• Bring to a simmer, then reduce the heat to medium low and let the chili cook for an hour or so. The finished chili will be thick, rich dark brown in color and all the flavors layered together. Taste and adjust the salt and pepper if needed.
• This chili can be served right away or made up to 3 days in advance. For best results, letting this lamb chili sit for a day (refrigerated), allowing the flavors the meld together. Reheat and serve hot. Have the grated cheese, chopped red onion, sour cream or Mexican style creme and cilantro in bowls if serving family style, or garnish each bowl with a little of each.

Recipe Notes

Cooking Beer Suggestions:

This recipe for chili will change depending on the style of beer used to make it.  I like to use a stronger brew, such as an Imperial Stout from Lagunitas Brewing Co, or a Smoked Beer Style Beer to add extra depth of flavor, echoed by the smoked paprika and the dried chilies.

 

Other Chili Recipes:

Brazilian Feijoada

Classic Texas Steer Chili

Duck Coconut Green Curry Chili

Lamb Chili Infused with Stout Beer

Lamb Smoked German Ale Chili

Moroccan Tofu Chili

Pork Chocolate Milk Stout Mole Chili