This is a strange but original recipe that sprang to life one afternoon while cleaning out the refrigerator. If you are fortunate enough to cook, then you are blessed with leftovers. In this case we discovered a still very good roast leg of lamb, one barbequed tri-tip steak, and one-half of a pan-fried New York steak au poive. What to do? Chili! Not only mixed up chili but also kicked up chili. This concoction sure gives "Chili Con Cannabis" a run for its money.
Now you may very well not have these exact ingredients but with imagination and substitution you’ll get your own excellent results. For meats you can try roasts, sausage, chicken, turkey, and ham. Don’t try this with seafood.
Ingredients:
1 small roasted leg of lamb (ours had mint, garlic, wine on it)
1 barbequed steak (tri-tip and sirloin recommended for texture)
Optional steak au poive (olive oil, garlic, cracked black pepper)
2 15 oz cans of black beans-rinsed
2 15 oz cans of black eyed peas-rinsed
1 15 oz can of large dark red beans
1 medium sweet onion-chopped
8 fresh Roma tomatoes-chopped
1-2 teaspoons minced garlic
1-2 teaspoons California chili power
1-teaspoon cumin
1-2 teaspoons cracked black pepper
1-2 teaspoons flaked New Mexico red chili
(Optional for the heat freaks- 1-2 chopped fresh Habenero peppers or 3-5 chopped Serrano peppers)
1 cap liquid smoke
2 teaspoons Lea and Perrins
1-tablespoon coarse ground salt
2-4 tablespoons kief butter
1\3 to 1\2 cup of good red wine (Chianti, Cabernet, Zinfandel)
2 teaspoons masa harina
Grated cheddar and jack cheese OR crumbled goats cheese (my favorite- goes great with the lamb)
Directions:
Heat beans, tomatoes, onions, and garlic. Add spices and chopped peppers. Add the liquid smoke, Lea and Perrins, and red wine. Simmer for one hour with frequent stirring.
Dice the meats in small chunks removing any fat or gristle then add to pot. Simmer for one hour with frequent stirring.
Add kief butter to pot while preparing masa. Slowly drizzle water into a small bowl containing two heaping teaspoons masa harina. Blend until the masa is a gloppy paste. Drizzle the paste into the chili, mixing thoroughly.
Serve hot with chips, inside a hollowed out French roll, in a bowl, or on hot dogs and hamburgers. Garnish with shredded cheddar and jack cheese or go with goat cheese (you’ll love it, I promise).
Recommended beverage: Your choice. Most prefer beer but I like to pick up the wine taste in this chili with a Pinot Noir or a Chianti (also good with fava beans)
