Heat the olive oil in a large pot over medium-high heat. Add the diced lamb and season it with salt and pepper. Brown the lamb on all sides, about 6-8 minutes. The goal is to get some nice color, which adds flavor.

Once the lamb is browned, toss in the minced onions and cook until they become soft and translucent. This usually takes about 5 minutes. Stir in the garlic and let it cook for another minute, just until it becomes fragrant.

Pour in the stout beer, scraping the bottom of the pot to get all those tasty brown bits. This is where the magic happens—the beer adds richness and depth. Allow it to simmer for about 4-5 minutes until it reduces slightly.

Stir in the blended tomatoes and chicken broth. This forms the base of your chili. The tomatoes add sweetness while the broth brings it all together. Bring the mixture to a gentle boil.

Now for the fun part—adding the spices! Stir in the black beans, ancho chili powder, pasilla chili powder, ground cumin, chipotle in adobo, and smoked paprika. Taste as you go, adjusting seasoning with more salt and pepper if needed.

Reduce the heat to low and let everything simmer for about 1 hour. This time allows the flavors to meld beautifully. Stir occasionally to prevent sticking.

While the chili simmers, get started on your accompaniments. For the red onion relish, simply mix all its ingredients in a bowl and set aside. The same goes for the tri-color salsa and the avocado relish—mix and taste to ensure the balance of flavors is right.

Preheat your oven to 375°F (190°C). In a bowl, combine the dry muffin ingredients. In another bowl, mix the wet ingredients. Slowly incorporate the wet into the dry until just combined—don’t overmix! Portion into a muffin tin and bake for about 20-25 minutes, or until golden brown.