Name: Spicy Lamb and Chorizo Chili
Yield: 6 to 8 Servings
Ingredients: 2 1/4 cups canned low-salt chicken broth; 3 ounces dried ancho chilies (about 5 large),* stemmed, seeded, torn into pieces; 1 teaspoon cayenne pepper; 2 1-pound rolls beef or pork chorizo, casings removed; 2 cups coarsely chopped red onions; 12 large garlic cloves, chopped; 1 tablespoon dried leaf oregano; 1 tablespoon ground cumin; 3 1/4 pounds o-bone (round-bone) lamb shoulder chops, boned, cut into 3/4-inch cubes; 2 15-ounce cans golden hominy or pinto beans, rinsed, drained

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