Mod Meals and Massey Creek Lamb Chili

Cooked by Cecile Thompson and Garland Massey

Ingredients

3 lbs ground lamb
3-4 tbs olive oil
1 large sprig rosemary
1 bay leaf
4 tsp. garlic, minced
2 tsp jalapeno minced
1 to 1 1/2 tbs ground ancho chilis
1 tbs. cocoa powder
2 tsp. ground cumin
2 tsp dried oregano
3/4 tsp cinnamon
1/4 tsp cayenne powder
2 tsp salt, taste for seasoning
1 can 28 oz. petite diced tomatoes
15 oz tomato sauce
4 tbs. tomato paste
2 15 oz cans red kidney beans (do not drain)
1 bottle amber beer (total local, use Natty Greene's Buckshot)
Yogurt feta topping with orange mint gremolata:

Feta cheese
Greek yogurt
Fresh mint
zest of 1 orange
1/2 tsp kosher salt

Cooking time: 1 hour; Heat level - 7, Yields 8-10 servings

In a large heavy bottomed dutch oven, saute onion until translucent. Add lamb, rosemary, bay leaf, garlic and jalapeno. Cook and stir until lamb is broken into pieces and cooked through. Add the spices and salt. Stir and cook, coating well. Add tomatoes, tomato sauce, tomato paste, beer, and kidney beans. Simmer for 20 minutes. Serve topped with Yogurt Feta Topping and Orange Mint Gremolata.

Topping: Crumble feta into yogurt then using a hand mixer or immersion blender, blend until smooth. Set aside. Place mint leaves on cutting board, zest orange over all. Add salt and then using your chef's knife, mince until fine.

To serve: Spoon hot chili into bowls. Top with yogurt mixture then orange-mint gremolata.

Tips: Pasture-raised animals are leaner and more flavorful than grocery store meats. Cook at a lower temperature and slower speed. Market meats are raised by individuals you know who care for their animals. If you are unfamiliar with this recipe, use less spice and add more if needed. Save some for the next day as the spices really come together. Cornbread was courtesy of Old Mill of Guilford.