Marisolio’s Chocolate Eggplant/Lamb Chili

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50 minutes

240-300 on high or 480-540 on low in minutes

8 people

2 Tablespoons Dark Chocolate Balsamic Condimento
3 Tablespoons finely chopped cilantro
2 oz. bittersweet chocolate, finely chopped
30 oz. canned white kidney beans, cannellini or navy beans
28 oz. canned, diced tomatoes plus their juices, preferably not fire roasted
1-1/2 cups no-salt added beef broth
2 Tablespoons chili powder
1 Tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon each dried oregano and dried thyme
1/2 teaspoon ground cardamom
2 Tablespoons flour
3 pounds boneless leg of lamb, trimmed of fat and silver skin, cut into 1/2-inch pieces
Sea salt and Freshly ground pepper
3 Tablespoons Cobrancosa EVOO
2 large yellow onions, diced
1 medium eggplant, peeled and cut into 1/2-inch squares
2 chipotles in adobo, finely chopped, plus 1 Tablespoon adobo
2 cloves garlic, minced

Add the eggplant and onions to the skillet, stirring to coat with oil. Cook until lightly browned, about 4 minutes, and then add the garlic and chipotles. Cook about 30 seconds and then stir in the adobo and chili-powder spice mixture. Cook about 1 minute, then add the broth and tomatoes, stirring all until well-mixed. Cook about 5 minutes.
Heat the oil in a large skillet over medium-high heat. Brown the lamb pieces, working in batches so the lamb won't be crowded as it cooks. As lamb is finished, add the pieces to the slow cooker.
Season the lamb with salt and pepper to taste.
In a small bowl, combine the spices: chili powder, ground coriander, ground cumin, dried oregano, dried thyme, ground cardamom and flour and mix together well.
Transfer everything to a crock-pot. Cover and cook for 4-5 hours on HIGH or 8-9 hours on LOW. The lamb should be falling apart.
Stir in the beans. Cover and cook until they are warmed up.
Right before serving, add the chocolate, cilantro, and the Dark Chocolate Balsamic Condimento, waiting for the chocolate to melt, and then give one last stir.