"When he saw the crowds, he had compassion for them, because they were harassed and helpless, like sheep without a shepherd."
A crowd is pressing and I can see why the people seemed like sheep.
My sister has come. As nomadic as we may be, when we come together in a group, I realize how much I love a full house. I actually picture myself more relaxed when people are here--whether that is reality or not, I cannot say. A full house is not a crowd. It is cinnamon-infused lamb chili warming my heart.
Full House Cinnamon-Infused Lamb Chili
1 Tbsp Green chili powder/green chili dried mix (New Mexico style)
3-4 dried tomatoes
1 lb ground lamb
1 tsp dried oregano
1 tsp cumin, ground
1 cinnamon stick
1 tsp Ancho chili powder (or other similar style)
1 onion, diced
1-2 cloves garlic, minced
1 28 oz can plum tomatoes, diced or sliced
1 bottle of Hefeweizen or Pale Ale beer
1 cup water
1 can drained kidney beans
Salt to taste
Put the dried green chilis and tomatoes in small bowl and cover with boiling water. Let them sit for 15-30 minutes. Dice the tomatoes and place back in the bowl with chili water.
In a large stockpot, brown the lamb over medium heat. Pour off most fat, leaving 1 Tbsp. Add in oregano, cumin, cinnamon stick, chili powder, garlic and onion. Stir and cook on medium until onion is translucent, about 6 minutes.
Add the tomatoes with juice, the beer and water. Bring to boil. Add salt and simmer with cover for 30 minutes. Add kidney beans, stir and heat again for 10 minutes.
Serve with crusty bread and grated cheddar cheese (sharp). This is spiced for kids and those who prefer to live in the Northern culinary world of less heat. You can add more heat with stronger chilis or sauce at the table.