Soup

Cory and Alexandra's Lamb and Porter Chili is for Soup.

Cory and Alexandra's Lamb and Porter Chili takes 45 minutes to prepare.

Cory and Alexandra's Lamb and Porter Chili takes 210 minutes to cook.

Cory and Alexandra's Lamb and Porter Chili makes 17 servings.

The ingredients for Cory and Alexandra's Lamb and Porter Chili are:

Goya Roman Beans - Dry, 2.75 cup
Onions, raw, 3 medium (2-1/2" dia)
Lamb, Australian, leg, whole (shank and sirloin), trimmed, 2 lb
Garlic Gloves, 6
Pomi strained tomatoes, 1.75 cup
Chili Powder, 10 tbsp.
Salt, 1.5 tbsp.
Olive Oil, 4 tbsp
Sierra Nevada Porter, 6 oz
Beef Stock (Kitchen Basics), 2 cup
Filtered Water, 2 cup

Here is how you make Cory and Alexandra's Lamb and Porter Chili:

Soak 1lb bag of Roman beans overnightNext day, drain beans and put enough water to cover by two inchesBoil beans for 2 hours, or until softSlice onions, heat olive oil, and throw onions in the oil. Stir ocassionally until they cook down.Add chili powder and salt to onions while they cook down.It will seem dry, but the onions will release water.Next, cube the lamb and add to the onions. Stir well. Add 1/4 of a porter beer (approx 3 oz.)Place lid, let simmer on low for 45-60 min.Next, add 3 more oz beer and simmer for another 30 min.Next, add beef stock and tomatoes, and 2 cups water. Let boil on low for another hour or two.Makes approx 17 one cup servings. Enjoy!Number of Servings: 17Recipe submitted by SparkPeople user CORYINPHILLY.

The nutritional information for Cory and Alexandra's Lamb and Porter Chili is:

• Servings Per Recipe: 17
• Amount Per Serving
• Calories: 175.3

• Total Fat: 6.0 g
• Cholesterol: 34.2 mg
• Sodium: 112.3 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 9.4 g
• Protein: 17.1 g

The dietary needs meet for Cory and Alexandra's Lamb and Porter Chili is Gluten Free