Step 1

Take the dried chilies, remove the stems and all the seeds. Cut or tear the chilies into smaller pieces and place into a medium size bowl. Pour enough boiling water to cover the chilies, wrapping the bowl in plastic wrap and let sit for 30 minutes. This will re-hydrate the chilies.

Step 2

In a large Dutch-oven or pot over medium heat add the cumin, coriander and allspice seeds. Toast (swirl the pot to brown the seeds evenly) the seeds until they start to pop and the aroma fills the kitchen. Immediately remove the seeds to a bowl and allow to cool, before grinding them to a powder, either in a spice grinder (clean coffee grinder or mortar and pestle).

Step 3

Using the same Dutch-oven or pot as the spices, add the oil, coating the bottom of the pan and then add the ground lamb. Brown the meat over medium heat, breaking it apart with a spatula into smaller pieces. Once the meat is browned and cooked throughout (about 4-5 minutes), remove it to a separate bowl.

Step 4

Drain the oil/fat back into the pot and add the onions (red and yellow) and sauté for 4 - 5 minutes, until they turn transparent.

Step 5

Next, add the bell pepper and sauté for another 4 - 5 minutes, until the onions are caramelized, giving the dish extra depth of flavor.

Step 6

Add in the roasted garlic, fire roasted tomatoes, oregano, smoked paprika, salt and ground spices (cumin, coriander and allspice) to the pot.

Step 7

Sauté the mixture for another minute or two, stirring to combine all the ingredients together and reducing the tomato juice.

Step 8

Add the pre-browned lamb (or meat) and drained re-hydrated chilies to the pot and de-glaze the pan with the imperial stout. Using the flat edge of the spatula, scrape the bottom of the pot to remove the pan fond (browned bits).

Step 9

Bring to a simmer, then reduce the heat to medium low and let the chili cook for an hour or so. The finished chili will be thick, rich dark brown in color and all the flavors layered together. Taste and adjust the salt and pepper if needed.

Step 10

This chili can be served right away or made up to 3 days in advance. For best results, letting this lamb chili sit for a day (refrigerated), allowing the flavors the meld together. Reheat and serve hot. Have the grated cheese, chopped red onion, sour cream or Mexican style creme and cilantro in bowls if serving family style, or garnish each bowl with a little of each.