Savory Lamb Chili with Wild Mushrooms & Roasted Garlic
This exquisite recipe for Savory Lamb Chili with Wild Mushrooms & Roasted Garlic pays homage to the culinary artistry of Rick Bayless. While the preparation takes some time, the resulting dish is a rich tapestry of flavors that promises to delight your palate. The robust flavor of tender lamb shoulder is complemented by the earthy essence of assorted mushrooms and the smokiness of dried pasilla peppers. Roasted garlic adds a fragrant sweetness that elevates the overall dish. For a finishing touch, serve with garnishes like creamy goat cheese, fresh chives, crispy tortilla strips, and bright cilantro to enhance the chili’s complexity. Ideal for gatherings, this hearty chili exemplifies comfort food at its finest.
N/A
Servings
400
Calories
13
Ingredients
Ingredients
Garlic cloves
16 (whole, unpeeled)
Dried pasilla peppers
12 large (about 4 oz total) (stemmed and seeded)
Dried Mexican oregano
2 teaspoons
Black pepper
1/2 teaspoon
Ground cumin
1/4 teaspoon
Vegetable oil
2 tablespoons
Lamb shoulder
2 lbs (cut into 1-inch cubes)
Beef broth
3 cups
Assorted mushrooms
1 1/2 lbs (sliced (recommended: crimini, shiitake & oyster))
Epazote or cilantro
1/4 cup (thinly sliced (epazote preferred))
Hot sauce
1 tablespoon (to taste)
Masa harina or all-purpose flour
3 tablespoons
Salt
(to taste)
Instructions
1
Begin by roasting the unpeeled garlic cloves in an ungreased griddle or heavy skillet over medium heat. Turn them occasionally, and roast until soft and lightly blackened in spots, approximately 15 minutes. Once roasted, let the garlic cool and then peel.
2
While the garlic roasts, take the dried pasilla peppers, stem and seed them. Toast the chiles on the griddle or skillet, working in batches and pressing them flat with a spatula. Observe for cracking; flip them once they crackle and toast the other side for a few seconds.
3
In a small bowl, cover the toasted chiles with hot water to rehydrate for 30 minutes, stirring frequently for even soaking. After 30 minutes, drain the chiles.
4
In a food processor or blender, combine the rehydrated chiles with 1/2 cup of water, the roasted garlic, oregano, black pepper, and cumin. Blend until you achieve a smooth puree, adding water as necessary to facilitate blending. Use a rubber spatula to press the chile mixture through a medium-mesh strainer into a separate bowl to remove any solids.
5
In a large 4-quart pot, heat the vegetable oil over medium-high heat. Once hot, add the cubed lamb shoulder and brown thoroughly, about 8 minutes.
6
Incorporate the chile puree into the browned lamb, stirring for about 5 minutes until the mixture thickens.
7
Pour in the beef broth and bring the pot to a simmer. Reduce the heat and allow the lamb to cook until tender, roughly 2 hours.
8
Once the lamb is tender, add the assorted mushrooms, epazote (or cilantro), hot sauce, and masa harina or all-purpose flour. Stir well to integrate and partially cover the pot.
9
Allow the chili to gently simmer over medium-low heat, stirring frequently until the mushrooms soften and the sauce thickens to a coating consistency, about 30 minutes.
10
Finally, taste the chili and adjust salt as needed. Serve hot with your choice of garnishes.
Nutrition Information
25g
Fat
11g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
How do I roast the garlic for the Savory Lamb Chili?
Roast the unpeeled garlic cloves in an ungreased griddle or heavy skillet over medium heat, turning occasionally for approximately 15 minutes until soft and blackened in spots.
What is the best way to prepare the dried pasilla peppers?
Stem and seed the peppers, then toast them on a griddle until they crackle before soaking them in hot water for 30 minutes.
How long should the dried chiles soak?
The toasted pasilla peppers should be covered with hot water and allowed to rehydrate for 30 minutes, stirring frequently.
What ingredients go into the chile puree?
The puree consists of rehydrated chiles, 1/2 cup of water, roasted garlic, oregano, black pepper, and cumin blended until smooth.
Should the chile puree be strained?
Yes, use a rubber spatula to press the chile mixture through a medium-mesh strainer into a bowl to remove any remaining solids.
How long do I need to brown the lamb shoulder?
Heat vegetable oil in a 4-quart pot and brown the cubed lamb shoulder thoroughly for about 8 minutes.
What is the simmering time for the lamb to become tender?
After adding the beef broth, reduce the heat and allow the lamb to cook for roughly 2 hours until it is tender.
When should I add the mushrooms to the chili?
Add the assorted mushrooms once the lamb has finished its initial 2-hour simmer and is tender.
What can I use as a substitute for epazote?
If epazote is unavailable, you can use 1/4 cup of thinly sliced fresh cilantro as a substitute.
How do I thicken the chili sauce?
Stir in 3 tablespoons of masa harina or all-purpose flour and simmer for 30 minutes until the sauce reaches a coating consistency.
Which mushrooms are recommended for this recipe?
A mix of crimini, shiitake, and oyster mushrooms is recommended for the best earthy flavor profile.
How much lamb is required for this chili?
The recipe requires 2 lbs of lamb shoulder, cut into 1-inch cubes.
How many garlic cloves are used in this recipe?
This recipe uses 16 whole, unpeeled garlic cloves that are roasted and then peeled.
What is the calorie count per serving?
Each serving of Savory Lamb Chili contains approximately 400 calories.
How much protein is in this dish?
This lamb chili provides 30g of protein per serving.
What are the total carbohydrates per serving?
There are 11g of carbohydrates per serving in this recipe.
What is the fat content of the Savory Lamb Chili?
The chili contains 25g of fat per serving.
What inspired this recipe?
This recipe pays homage to the culinary artistry and flavor profiles characteristic of Rick Bayless.
What garnishes go well with lamb chili?
Recommended garnishes include creamy goat cheese, fresh chives, crispy tortilla strips, and bright cilantro.
How much beef broth is needed?
You will need 3 cups of beef broth to simmer the lamb.
What type of dried oregano should be used?
The recipe specifies 2 teaspoons of dried Mexican oregano for authentic flavor.
Can I adjust the spiciness of the chili?
Yes, you can add 1 tablespoon of hot sauce, or more to taste, during the final simmering stage.
What is the total preparation time for the mushrooms and final sauce?
After the lamb is tender, the final simmer with mushrooms takes approximately 30 minutes.
Is salt added during the cooking process?
Salt should be added at the very end of the process, after tasting the finished chili, to ensure proper seasoning.
Should the pot be covered while simmering?
The pot should be partially covered during the final 30-minute simmer with the mushrooms.
What spices are included in the chile base?
The base includes Mexican oregano, 1/2 teaspoon of black pepper, and 1/4 teaspoon of ground cumin.
What is the texture of the finished chili sauce?
The sauce should reach a coating consistency, meaning it is thick enough to coat the meat and mushrooms.
How should I cut the lamb shoulder?
The lamb shoulder should be cut into 1-inch cubes before browning.
Is this recipe suitable for a dinner party?
Yes, this hearty and exquisite chili is considered ideal for gatherings and exemplifies high-end comfort food.
Do I peel the garlic before roasting it?
No, roast the garlic cloves whole and unpeeled; only peel them after they have cooled following the roasting process.