Best Mexitana Ancho Lamb Chili Recipes

Grilled Leg of Lamb with Ancho Chile Marinade image

Provided by Jeanne Kelley

Yield Makes 8 servings

Number Of Ingredients 11

1/2 cup dry white wine
1/4 cup extra-virgin olive oil
8 garlic cloves, peeled
4 tablespoons fresh oregano leaves, divided
3 tablespoons ancho chile powder*
2 tablespoons fresh lemon juice
2 green onions, divided
1 tablespoon (packed) dark brown sugar
2 1/2 teaspoons coarse kosher salt
2 1/2 teaspoons freshly ground black pepper
1 4 1/2-pound boneless leg of lamb, opened flat like a book, trimmed of all fat and sinew (3 1/2 pounds after trimming)

Steps:

Combine wine, oil, garlic, 3 tablespoons oregano, ancho chile powder, lemon juice, 1 green onion, sugar, salt, and pepper in blender. Blend mixture until smooth. Transfer marinade to 13 x 9 x 2-inch glass baking dish. Add lamb and turn to coat evenly. Cover dish tightly with plastic wrap and refrigerate overnight.
Prepare barbecue (medium heat). Grill lamb with some of marinade still clinging to surface until lamb is cooked to desired doneness, 15 to 16 minutes per side for medium-rare (130°F). Transfer lamb to carving board. Let lamb rest 15 minutes.
Meanwhile, finely chop remaining green onion and 1 tablespoon oregano leaves; combine in small bowl.
Thinly slice lamb across grain. Arrange lamb slices on platter. Pour over any accumulated juices. Sprinkle with onion-oregano mixture and serve.
* Available in the spice section of many supermarkets and at Latin markets.

Lamb Chili image

Yield Serves 4 to 6

Number Of Ingredients 13

1 tablespoon corn oil
1 cup chopped onion
6 large garlic cloves, chopped
3 dried ancho chilis*, stemmed, seeded, torn into pieces
2 dried New Mexico chilis, stemmed, seeded, torn into pieces
2 plum tomatoes, seeded, chopped
2 cups canned unsalted chicken broth
2 teaspoons dried oregano, crumbled
1 1/2 teaspoons ground cumin
1/2 teaspoon ground allspice
1 pound lamb stew meat (preferably shoulder), well trimmed, cut into 1-inch pieces
1 14 1/2-ounce can low-salt kidney beans, drained
Ancho and New Mexico Chilis are available at Latin American markets and many supermarkets.

Steps:

Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add onion and garlic and sauté until just translucent, about 3 minutes. Add both chilis, tomatoes, broth, oregano, cumin and allspice. Bring mixture to boil. Cover pan and simmer until chilis are tender, approximately 30 minutes.
Position rack in center of oven and preheat to 325°F. Puree sauce in batches in blender. Return sauce to same pan. Add lamb. Cover and bake until lamb is almost tender, about 50 minutes. Uncover pan and simmer chili over medium-low heat until lamb is very tender and liquids are thickened to sauce consistency, about 25 minutes. Add kidney beans and simmer 2 minutes. Season with salt and pepper.(Can be made 1 day ahead. Cover and chill. Rewarm over low heat before serving.