Lamb and Black Bean Chili with Cumin Crema Red Onion Relish Avocado Relish and Native American Fry Bread

Ingredients

• 1/4 cup olive oil
• 2 1/2 pounds lamb from shoulder, boned and cut into 1/2-inch cubes
• Salt and freshly ground black pepper
• 1 1/2 large Spanish onions, finely diced
• 6 cloves garlic, finely chopped
• 1 (15-ounce) can whole tomatoes, drained and pureed
• 1 tablespoon chipotle puree
• 3 tablespoons ancho chili powder
• 1 tablespoon pasilla chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 1 tablespoon dried Mexican oregano
• 5 cups chicken stock
• 1 (12-ounce) bottle dark beer
• Dash ground cinnamon
• 1 to 2 tablespoons honey
• 2 cups cooked or canned black beans
• Chopped cilantro leaves, for garnish
• Cumin Crema, recipe follows
• Avocado Relish, recipe follows
• Red Onion Relish, recipe follows
• Fry Bread, recipe follows
• 1 pint creme fraiche, Mexican crema or sour cream
• 1 tablespoon ground cumin
• 1 tablespoon fresh lime juice
• Salt and freshly ground pepper
• 2 tablespoons canola oil
• 2 red onions, finely diced
• 1 tablespoon minced garlic
• 1 serrano chile, finely diced with seeds
• 1/4 cup freshly squeezed lime juice
• Salt and pepper
• 3 tablespoons finely chopped cilantro leaves
• 4 Haas avocados, peeled, pitted and chopped
• 1/2 cup red onion, minced

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