We are forever trying new chilli recipes in an effort to find the best one. Most of them end up fairly similar to be honest but this one was deliciously different and therefore a suitable dish to serve up to friends who also cook their own versions.
Wine Suggestion: we often think the wine used to cook a dish is a good match and in this case the beer used would work, especially if you’ve used one with character and a bit of body. Alternately a good Languedoc or Roussillon (southern French) wine makes a good match. If you prefer white wine there are some great Grenache blanc or Grenache gris wines – try the Roc des Anges “Llum” for an amazing textured and savoury white or the Domaine Gayda’s Grenache Gris Selection which is richer and full of round, seductive fruit. If you prefer red then seek out a bottle of Chateau Saint Jacques d’Alba Minervois for a velvety, deep and satisfying drop.
Lamb, beer & black bean chilli – serves 6
- 4 tbsp olive oil
- 750g shoulder of lamb, cubed
- 1 large onion, roughly chopped
- 4 garlic cloves, crushed
- 2 green chillies, deseeded and chopped
- ½ tbsp ground cumin
- 2 x 400g tins tomatoes
- 600ml lager
- 1 tbsp tomato purée
- 1 tbsp soft dark brown sugar
- 3 tsp dried oregano
- 2 x 400g tins black beans, drained and rinsed
- juice of ½ – 1 lime
- 3 scallions, finely chopped
- 2 tbsp chopped fresh coriander
- sour cream/Greek yoghurt
- grated Lancashire/Wensleydale/Cheddar cheese
Heat the oil in a flameproof casserole and brown the lamb in batches until well coloured on all sides, then remove and set aside. Add the onion to the pan and cook until golden, then add the garlic and chillies and cook for a couple of minutes more. Add the cumin and cook for a further minute. Return the lamb to the pot along with the tomatoes, lager, tomato purée, sugar, oregano and lamb, season well and bring to the boil.
Reduce the heat immediately to a very gentle simmer and cook, uncovered, for 1½ – 2 hours or until the lamb is tender. Stir in the beans halfway through.
Taste, then add the lime juice, scallions and coriander, then taste again. Season as needed and serve with soured cream, slices of avocado and grated cheese.
(Original recipe from Food from Plenty by Diana Henry, Mitchell Beazley, 2010.)