Spicy Lamb and Chorizo Chili

Ingredients

• 3 ounces dried ancho chilies
• 3 ¼ pounds o-bone (round-bone) lamb shoulder chops, boned
• 2 15-ounce cans golden hominy or pinto beans
• 2 ¼ cups canned low-salt chicken broth
• 1 teaspoon cayenne pepper
• 2 1-pound rolls beef or pork chorizo
• 2 cups red onions
• + 3 more ingredients
• • 12 large garlic cloves
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon ground cumin

Combine first 3 ingredients in heavy medium saucepan. Cover and simmer over medium heat until chilies soften, about 12 minutes. Puree chili mixture in batches in blender. Stir chorizo in heavy large pot over medium-high heat until drippings come to simmer, breaking up meat with spoon. Transfer to...

View full recipe at Epicurious