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All kinds of chili are in this world--not all of them are made equal. One sure way to make a flavorful chili is by using lamb. Any kind of lamb stew meat you can find will work wonders. Bone-in cuts make for less-polite eating, but the bones do add lots of flavor to the sauce. Any way you go, you won't want to miss a drop, so use corn tortillas to sop up the broth.
LAMB CHILI WITH HOMINY AND ZUCCHINI
Makes 4 to 6 servings
4 lbs. bone-in lamb shoulder or neck, or 3 lbs. boneless lamb shoulder, cut into 1 ½-inch cubes
Salt and freshly ground black pepper
½ cup all-purpose flour
6 tablespoons extra-virgin olive oil, or more as needed
1 medium onion, chopped into large dice (about 1 cup)
4 garlic cloves, chopped
2 tablespoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 cup lager beer
4 cups canned low sodium beef broth
2 medium zucchini, cut into ½-inch-thick half-moons
One 14-ounce can hominy, rinsed
Store-bought corn tortillas
Position a rack in the center of the oven and preheat to 325 degrees F.
Season the lamb with salt and pepper to taste. Toss the lamb with the flour to coat, shaking off excess. Heat 2 tablespoons of the olive oil in a Dutch oven or flameproof casserole over medium-high heat. In batches, add the lamb turning occasionally until browned, adding more oil as needed, about 8 minutes. Transfer to a plate.
Wipe out the pot and heat 2 tablespoons of oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic, chile powder, cumin, oregano, and bay leaf and stir until fragrant, about 1 minute. Add the beer and bring to a boil. Return the lamb to the pot and add the broth. Bring to a boil over high heat. Cover and bake until the lamb is tender, about 2 hours.
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the zucchini and cook, turning occasionally, until lightly browned, about 7 minutes.
Stir the zucchini and hominy into the chili and bake until the vegetables are heated through, about 10 minutes.
Remove from the oven and let stand for 5 minutes. Skim off any fat on the surface. Season to taste with salt and pepper. Serve in bowls, with hot corn tortillas passed on the side.
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