Lamb Chili With Mushrooms (Rick Bayless) Recipe

Name: Lamb Chili With Mushrooms (Rick Bayless)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 whole garlic cloves, unpeeled; 12 large dried pasilla peppers (about 4 oz total); 2 teaspoons dried Mexican oregano; 1/2 teaspoon black pepper; 1/4 teaspoon ground cumin; 2 tablespoons vegetable oil; 2 lbs lamb shoulder, cut into 1 inch cubes; 3 cups beef broth; 1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster); 1/4 cup thinly sliced epazote or 1/4 cup cilantro; 1 tablespoon hot sauce, to taste; 3 tablespoons masa harina or 3 tablespoons all-purpose flour; salt

Servings: persons

16 whole garlic cloves, unpeeled
12 large dried pasilla peppers (about 4 oz total)
2 teaspoons dried Mexican oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
2 tablespoons vegetable oil
2 lbs lamb shoulder, cut into 1 inch cubes
3 cups beef broth
1 1/2 lbs assorted mushrooms (I use crimini, shitake & oyster)
1/4 cup thinly sliced epazote or 1/4 cup cilantro
1 tablespoon hot sauce, to taste
3 tablespoons masa harina or 3 tablespoons all-purpose flour
salt

1
Roast the unpeeled garlic on an ungreased griddle or heavy skillet over medium heat, turning occasionally, until soft and blackened in spots, about 15 minutes; cool and peel.
2
While the garlic is roasting, stem and seed the chiles.
3
Toast the chiles on another side of the griddle or skillet, 1 or 2 at a time, opening them out flat and pressing them down firmly with a spatula.
4
In a few seconds, when they crackle, flip them and press down to toast the other side.
5
In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
6
Drain.
7
In a food processor or blender, combine the chiles and a 1/2 cup of water, along with the garlic, oregano, black pepper and cumin.
8
Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
9
With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
10
Heat the oil in a 4-quart pot over medium-high heat.
11
When hot, add the lamb and brown thoroughly, about 8 minutes.
12
Add the chile puree and stir for about 5 minutes as the mixture thickens.
13
Stir in beef broth and simmer until lamb is tender, about 2 hours.
14
Add mushrooms, epazote, hot sauce and masa harina.
15
Partially cover and simmer gently over medium-low, stirring frequently, until mushrooms are soft and the sauce has reduced to coat the meat rather thickly, about 30 minutes.
16
Taste and season with salt.

1523

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 16 whole garlic cloves, unpeeled, 12 large dried pasilla peppers (about 4 oz total), 2 teaspoons dried Mexican oregano, 1/2 teaspoon black pepper, and more.

Yes, Lamb Chili With Mushrooms (Rick Bayless) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Chili With Mushrooms (Rick Bayless)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions