Lamb and Black Bean Chili

Ingredients for lamb and black bean chili:
1/4 cup olive oil
2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
salt and freshly ground black pepper
1 1/2 large Spanish onions, finely diced
6 cloves garlic, finely chopped
1 (15-ounce) can whole tomatoes, drained and pureed
1 T chipotle puree
3 T ancho chili powder
1 T pasilla chili powder
1 T ground cumin
2 teaspoons ground coriander
1 T dried Mexican oregano
5 cups chicken stock
1 (12-ounce) bottle dark beer
dash ground cinnamon
1 to 2 T honey
2 cups cooked or canned black beans

chopped cilantro leaves, for garnish

cumin crema
avocado relish
red onion relish

fry Bread

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Ingredients for cumin crema:
1 pint creme fraiche, Mexican crema or sour cream
1 T ground cumin
1 T fresh lime juice
salt and freshly ground pepper

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Ingredients for avocado relish:
4 Haas avocados, peeled, pitted and chopped
1/2 cup red onion, minced
1/2 cup chopped cilantro leaves
2 serrano chiles, minced with seeds
2 limes, juiced
salt and pepper

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Ingredients for red onion relish:
2 T canola oil
2 red onions, finely diced
1 T minced garlic
1 serrano chile, finely diced with seeds
1/4 cup freshly squeezed lime juice
salt and pepper
3 T finely chopped cilantro leaves

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Ingredients for fry bread:
3 cups all purpose flour
1 T baking powder
2 T dry milk powder
2 teaspoons salt, plus more for seasoning after frying
5 T cold vegetable shortening
1 1/2 cups water
2 cups canola oil, for frying

Preparing the lamb and black bean chili:
Heat the oil in a medium saucepan over high heat. Add the lamb, in batches, season with salt and pepper, and cook until seared and browned on all sides. Remove the lamb to a plate with a slotted spoon.

Add the onion to the pan and cook until soft. Add the garlic and cook for 1 minute. Add the tomatoes, chipotle, and spices. Return the lamb to the pan, add the stock and beer; cover and cook at a simmer for over medium heat, about 1 hour, or until the lamb is tender and the mixture has thickened. After 30 minutes, check seasoning and add honey. During the last 15 minutes, add the cinnamon and cooked beans. Season with salt and pepper, to taste. Sprinkle with chopped cilantro. Ladle into bowls and top with a large dollop of cumin crema, avocado relish, and red onion relish. Serve with fry bread on the side.

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Preparing the cumin crema:
Whisk together ingredients in a bowl. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

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Preparing the red onion relish:
Heat oil in a large saute pan over high heat. Add the onions, garlic, and chile to the pan and cook until soft. Add the lime juice and season with salt and pepper. Remove from the heat and stir in the cilantro.

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Preparing the avocado relish:
In a large bowl, combine avocado, red onion, cilantro, chiles, lime juice, and salt and pepper. Fold until incorporated.

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Preparing the fry bread:
Combine flour, baking powder, milk powder, and salt in a large bowl. Cut the shortening in until the mixture is crumbly. Add the water and mix until the dough comes together. Place on a lightly floured surface and knead lightly until smooth. Cover with a dishcloth and let sit at room temperature for 1 hour.

Heat the oil in a large high-sided saute pan until it reaches 350 degrees F.

Divide the dough into 8 pieces and roll each piece out into a 4-inch circle. Fry the bread in the hot oil until golden brown on both sides. Remove to a sheet pan lined with paper towels and season with salt.

Serves 6 to 8