Evil humors have been floating around Camp Chi Wulff the past 1o days or so.
She Who Must Be Obeyed (SWMBO) and I have both been wrestling with a persistent bronchitis / flu. Damn it.
While I’ve never personally noticed that I snore (despite the insistence to the contrary of some in the household over the past few years), while ill SWMBO has been snoring like a giant timber saw cleaving redwoods every single second that she’s sleeping.
Blinds have been ripped from the windows and pictures from the walls; two pillows and a small kitten have yet to be recovered.
Just the mere mention of said snoring phenomenon to She Who Must Be Obeyed invoked a level of disdain and steely-eyed defiance that I’ve not experienced since leaving her alone with two diapered toddlers in an un-airconditioned SLC house during the heat wave of the century a few years ago.
(In my defense, the AC had broken and a new and much improved replacement ordered…..)
The fact that my comrades and I were headed to Craig for five days of float fishing the Missouri didn’t help at the time. (Tip for young fly fishing husbands / fathers – always insist the fishing, weather, food and your comrades suck when away on this sort of trip.)
Peace and a semblance of genuine health has been restored around the household of late by proffering bowls of this awe-(and forgiveness)-inspiring Lamb and Black Bean Chili. This ain’t your mama’s same-ole, Tex-mex style chile; the lamb, aromatics and spices put a whole new spin on things.
And if you’re part of the chile gestapo who’s itching to blather on about real chile not having beans – bugger off. Better yet, try this one just once and tell me it’s not a great recipe. Then bugger off.
If you’re using this excellent and powerful dish to restore peace with significant others in your world, the Cilantro pesto is a must. Email if you don’t have / can’t find a nifty sounding recipe for it.
1/4 cup olive oil
1 large onion, diced medium
2 celery stalks, diced medium
2 medium carrots, diced medium
2 tbs fresh garlic, chopped fine
1-2 tsp chile pequin (red chile flakes)
1 tsp fresh basil, chopped
1 tsp fresh oregano, chopped
1/2 tsp (generous) thyme, dried
2 tsp cumin (ground)
1 tbs ancho chile powder
2 cups chicken stock
2 cups black beans, presoaked for 24 hours, rinsed and drained
4 cups (maybe more) water
2/3 pound lamb shoulder, coarsely ground, browned and drainedMake it even better: sour cream, cilantro pesto, more chile pequin
Sauté and spice it. Heat the olive oil in a medium stockpot over medium high heat. Add the onion, celery and carrots; sauté stirring now and again until the onion is soft and translucent (5 minutes or so).
Now add the garlic, chile pequin, basil, oregano, thyme, cumin, ancho chile powder and chicken stock. Mix well, bring to a boil, then reduce and simmer (rolling) until the liquid is reduced to roughly a cup.
Bean it. Add the beans and water, stir well. Bring to a boil, reduce to a simmer and cook for roughly four hours. You’ll need to add more water along the way; keep an eye on it as it gets closer. When the beans are done to your satisfaction, pull 1/3 to 1/2 of ‘em out and puree to a rough puree and pour back into the pot.
Lamb it. Brown and drain the lamb, stir it into the pot. Season to taste with kosher salt and heat through.
Serve it. Ladle into bowls and to with dollops of sour cream and Cilantro pesto; sprinkle a bit more chile pequin on. Serve in an obsequious manner.
You’ll be feeling much better (or out of trouble) in no time.
Enjoy.
Tags: Friday Feast
{ 1 comment… read it below or add one }
Friend of yours here in big trouble at home. Post the damn Cilantro Pesto recipe. Please.