Recipes

My family worked up appetites hiking in Grand Teton National Park before dinner at the El Tovar Dining Room. I still remember how the Chili Colorado hit the spot. So satisfying! When I came home, I went to work on my own chili recipe. This version, made with lamb shoulder, is mild enough for a gringo like me. But you can amp up the dried chilis for heat to suit your taste. Also, I don't know how the tradition started, but my family serves chili with veggie sticks and cinnamon rolls. Good memories. Great food! 

Ingredients:

• 1 boneless lamb shoulder
• 5 dried New Mexico chiles
• 2 cups water
• ½ cup flour
• 1 Tbs salt
• 1 tsp pepper
• 2 Tbs neutral oil, more as needed
• 1 medium white onion
• 2 cups beef stock
• Optional garnish: sour cream, cilantro, avocado

Instructions:

• Cut the shoulder into 1 ½-inch cubes.
• Bring water to a boil. Remove from heat. Add chiles to hot water and soak for 30 minutes until softened.
• When chiles are softened, strain liquid and reserve. Remove seeds and veins from chiles. 
• Place the chiles and 1 cup of the liquid into a blender. Puree until smooth, adding water as necessary to allow for a smooth sauce. Set aside.
• Combine the flour, salt, and pepper in a large bowl or 1-gallon bag. Dredge the lamb cubes in the flour mixture. Set aside.
• Dice the onion into small, ¼-inch, pieces.
• Preheat the oven to 350°F.
• Heat the oil on medium heat in a Dutch oven or high-sided pan. Cook the lamb cubes in batches until browned on all sides. Remove from the pan and set aside. Be careful not to burn the flour. Add oil as necessary to prevent sticking.
• When all of the lamb cubes have been seared, add the diced onion to the pan. Cook for about five minutes until softened. 
• Then, return the lamb to the pan. Add the pureed chiles and beef stock. The liquid should cover the lamb cubes. Add more liquid (stock or water), as necessary, to cover the meat.
• Cover the pan with a lid or aluminum foil, and place it in the oven. Cook for three hours, or until meat is tender. Stir at least once every hour. If necessary, add more stock or water during cooking to keep the liquid level near the top of the meat. Remove the lid for the last 30-minutes of cooking to allow the sauce to thicken.