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Joined Date: Feb 25, 2011
"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.
"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.