Lamb Chili With Mushrooms (Rick Bayless)

Jun 03, 2023June 3, 20230 11
Lamb Chili With Mushrooms (Rick Bayless)
in Main

Prep

20 min

Cook

2 hrs

Ready In

2 hrs 20 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
6
Calories
619
Sugar
4g
Fat
40g
This is a recipe for lamb chili with mushrooms, a comfort dish that blends Mexican and American flavors into a hearty and spicy bowl of goodness. The recipe comes from celebrity chef Rick Bayless and features lamb shoulder, garlic, assorted mushrooms, and pasilla peppers blended into a delicious sauce. The dish can be served over rice or with tortilla chips, garnished with fresh cilantro or avocado. It's a great meal for a chilly day, for entertaining, or for making ahead of time for easy dinners throughout the week.

Instructions

1.Roast the unpeeled garlic cloves in a dry skillet over medium heat until soft and brown. Peel and set aside.
2.Remove the stems and seeds from the pasilla peppers and toast them on a hot griddle or skillet for a few seconds. Put them in a bowl with 2 cups of hot water and let soak for 30 minutes.
3.In a blender, puree the garlic, pasilla peppers and their soaking liquid, oregano, black pepper, and cumin into a smooth sauce and set aside.
4.In a large pot, heat the vegetable oil over high heat until hot but not smoking, and brown the lamb in batches until all pieces are golden-brown. Remove and set aside.
5.Reduce the heat to medium and pour the garlic-pasilla sauce into the pot. Scrape the bottom of the pot to loosen any browned bits and simmer for about 10 minutes until the sauce thickens slightly.
6.Add the browned lamb, beef broth, and bring the mixture to a boil. Reduce heat to low and simmer, covered, for about 1.5 hours until the lamb is tender.
7.About 20 minutes before serving, clean the mushrooms and slice them. Add to the pot along with the epazote or cilantro and hot sauce. Simmer for the remaining 20 minutes.
8.In a small bowl, mix the masa harina or all-purpose flour with 2-3 tablespoons of cold water and add to the pot. Simmer until the chili thickens to your desired consistency. Season with salt to taste before serving.

PROS

Lamb chili with mushrooms is a delicious and hearty dish that is perfect for colder weather or for a filling meal.
It’s packed with bold flavors and textures, from the tender lamb to the earthy mushrooms, and the rich and smoky pasilla pepper sauce.
Plus, it’s a one-pot meal that can be easily reheated for leftovers or meal prep.

CONS

The biggest con of this dish might be that it can be a little time-consuming to make, especially with the soaking and blending of the pasilla peppers.
Additionally, some people may not be partial to the gamey taste of lamb, although the mushrooms can help to mellow it out.
Lastly, the dish may be a bit spicy for some, depending on the level of heat in your particular hot sauce.

HEALTH & BENEFITS

Though lamb is higher in fat than other meats such as chicken or beef, it is a great source of protein and can aid in maintaining healthy blood sugar levels due to its iron and zinc content. Both mushrooms and pasilla peppers are low in calories and high in antioxidants, which can benefit overall health. The dish also contains other healthful ingredients such as garlic, oregano, and beef broth, which can help support immune and digestive functions.

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