"Delicious, light, and healthy!

I am going to make this again and again as both a main and side dish!

For dinner, I added a cup of Pinto Beans to make it more filling, but taste wise I would not recommend it. If you want something more filling I think that cannelloni beans would be tastier, as a previous reviewer mentioned.

Other then that, finding the anchovies delicious, I would keep them whole or add a few whole fillets to the chopped so they are visible.






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"I made this for dinner last night and it was DELICIOUS!

Prep time was extensive. It took me around 45 minutes for trim and cut the lamb shoulder into 1/2 inch cubes... So in all, the recipe took my 2 hours to prepare; after a long day at school a meal like this was a little exhausting to make, but the end result was worth it. It was delicious and I can't wait to make it again for guests...

Changes that I made to the original recipe:
- only made the Cumin Crema topping
- skipped the Cilantro and Fry Bread
- Used 5 oz of amber colored Gluten-Free beer (available at Whole Foods Store)
- 8 oz Organic Free Range Chicken broth
- Substituted adobe seasoning for the pasilla chili powder

Using less liquid seemed to keep the chili thick and meaty, and not soup/stew like. Although the recipe called for a higher ratio of chicken broth to beer, adding equal amounts of both turned out to be delicious as well!

Next time, I would add diced tomatoes and add the cilantro for color.

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