Shenandoah Valley Apple-nut Chili

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs lamb loin
• 6 dried pasilla peppers
• 2 granny smith apples
• 1 cup chicken broth
• 2 tablespoons creamy peanut butter
• 1 cup chopped onion
• 2 tablespoons peanut oil
• 2 teaspoons ground ginger
• 2 teaspoons dry mustard
• 1 teaspoon salt
• 1 tablespoon packed brown sugar
• 1/2 cup apple
• 2/3 cup chopped scallion
• cooked rice

Recipe

• 1 preheat oven to 350°.
• 2 place lamb in a uncovered baking pan; roast for at least 1 hour, until cooked through (don’t turn it and don’t season it as it cooks).
• 3 when cool enough to handle, cut the meat into bite-size pieces.
• 4 place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
• 5 put chiles in a food processor.
• 6 peel, core, and quarter one of the apples and add it to the chiles along with 1 cup broth and peanut butter; puree until smooth; set aside.
• 7 in a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and .
• 8 stir and bring to a simmer; add in lamb along with remaining ½ cup broth, if needed to keep the mixture good and moist.
• 9 cook and stir until the lamb is warmed through.
• 10 dice the remaining apple and mix it with the scallions; use this garnish to top each serving of chili; may serve with or over rice.