Bacon Beer and Australian Leg of Lamb Chili

Live fire leg of lamb chili. Loaded with cumin and garlic-spiced Australian grassfed lamb, smoky hunks of lamb bacon, jalapeno and poblano peppers, a blend of heirloom tomatoes, and an aromatic garden of fresh herbs. Prepared over a slowly smoldering bed of charcoal and hardwoods. Garnished with a dollop of crème fraîche and a dash of sriracha and paired best with an ice cold, craft-brewed winter ale. This dish is the perfect centerpiece for a chilly December weekend in the great white, rustic north of Pure Michigan!! -Cheers, David


Live Fire Leg of Lamb Chili

Ingredients

  • 16oz lamb bacon, diced
  • 4-6 large shallots, finely diced
  • 2 tablespoons garlic cloves, minced
  • 4 cups lamb or beef stock
  • 8 ounces dark beer
  • 3 poblano peppers, roasted, peeled and diced
  • 2 jalapenos, minced
  • 3-4 cups tomatoes, diced
  • 2 tablespoons tomato paste
  • 4 tablespoons chili powder
  • 2 tablespoons paprika
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cayenne pepper
  • 2-3 pounds Australian grassfed leg of lamb, boneless and trimmed
  • Olive oil
  • Kosher salt and fresh ground peppercorn, to taste
  • 2 cups kidney beans
  • 2 cups great northern beans
  • 1 cup black beans
  • Fresh cilantro, chopped, to garnish
  • Dollop of crème fraîche, to garnish
  • Sriracha sauce, to garnish

Instructions

  • In a heavy-bottom stock pot (or Dutch oven) over medium-high heat sauté bacon until just crispy, then add onion and garlic to the pot and cook until fragrant and translucent in color. Pour in stock and beer, tomatoes and paste, peppers, and all seasonings, then stir to thoroughly combine. Cover pot and turn down heat, slowly simmering until liquid reduced by 1/3. Toss in beans and continue to cook for an additional 30 minutes, stirring intermittently.
  • Meanwhile, preheat a grill to high heat. Drizzle the leg of lamb with olive oil and season liberally with kosher salt and fresh ground peppercorn. Over direct heat with the grill lid open, sear lamb 5-7 minutes per side until well-charred. Remove from heat and set aside to rest under a tin foil tent for 10 minutes before carving. 
  • In final 15 minutes of the chili cooking, slice the lamb meat into small, bite-sized cubes and fold into the chili mix.
  • Remove the pot of chili from heat once desired consistency achieved, then season additionally to taste with salt and pepper. To plate, ladle chili into bowls and garnish with chopped cilantro, a dollop of crème fraîche and a splash of sriracha. Cheers!

Written by Live Fire Republic
David Olson is a nationally-recognized American Culinary Federation Chef, television personality and international social media influencer, award-winning recipe developer, live fire grill master, global adventurer-extraordinaire, and the creator behind, "Live Fire Republic." David has an organic and attentive audience of more than two million households weekly via countless television and event appearances, his blog, and various print, radio and social media channels. Meanwhile his recipes and creative content continue to be shared across the web and in print publications from sea to shining sea. For all media inquiries, please email PR agency, The Lisa Ekus Group; Boston, MA - Jaimee Constantine, 413.247.9325 or jaimee@lisaekus.com.