Crème Fraîche

Ingredients Weight Measure
Sour cream 1 cup
Buttermilk 1 Tbsp.
TABASCO® brand Chipotle Pepper Sauce 2 Tbsp.
Lime juice 2 Tbsp.
Chipotle puree 2 oz.
Salt and pepper to taste


Ingredients Weight Measure
Garlic 4 bulbs
Lamb, ground 4 lbs.
Olive oil, divided 1/2 cup
Lamb, diced into 1/2" cubes 4 lbs.
Red onions, finely chopped, large 4 ea.
Salt and freshly ground pepper to taste
Lime, juice of 4 ea.
Liquid smoke 2 oz.
TABASCO® brand Chipotle Pepper Sauce 10 oz.
Cumin, ground 2 oz.
Ancho chili powder 6 oz.
Honey 4 oz.
Cinnamon, ground 2 oz.
Ginger, ground 2 Tbsp.
Nutmeg, ground 2 Tbsp.
Tomatoes, pureed, crushed 8 cups
Tomato paste 12 oz.
Chicken stock 16 cups
Kidney beans, cooked or canned 12 cups
Hominy diced 8 cups


Ingredients Weight Measure
Cilantro 1 bunch
Scallions 1 bunch


  1. For Crème Fraîche, combine sour cream and buttermilk.
  2. Add TABASCO® Chipotle Pepper Sauce, lime juice, chipotle puree, and salt and pepper.
  3. Refrigerate until used.
  4. For Chili, roast garlic at 350°F until cloves begin to bubble.
  5. While garlic is roasting, cook ground lamb in a frying pan, drain and set aside.
  6. In a large chili pot, heat 1 Tbsp. olive oil and sauté diced lamb.
  7. Remove lamb from pot, and discard fat, leaving enough to generously coat bottom of pot.
  8. Sauté red onions in pot until they have softened.
  9. Take cloves of garlic and puree in food processor; add to onions.
  10. Add meat, seasonings, crushed tomatoes, tomato paste and chicken stock. Bring to a boil.
  11. Reduce heat and cover for 30 minutes.
  12. Add kidney beans and hominy; continue to cook for 30 minutes on low heat.
  13. Dish up with a dollop of the crème fraîche and garnish with cilantro and scallions. Enjoy!

Yield: 16-20 servings