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    You are in: Home / Recipes / Lamb Chili With Mushrooms (Rick Bayless) Recipe
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    Lamb Chili With Mushrooms (Rick Bayless)

    Lamb Chili With Mushrooms (Rick Bayless). Photo by Mikekey

    1/2 Photos of Lamb Chili With Mushrooms (Rick Bayless)

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    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    1 hr

    3 hrs

    flower7's Note:

    This is from Rick Bayless. It is time consuming, but delicious! Good garnishes are goat cheese, chives, fried or baked tortilla strips and chopped cilantro.

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    Units: US | Metric


    1. 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. 2
      While the garlic is roasting, stem and seed the chiles.
    3. 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. 4
      In a few seconds, when they crackle, flip them and press down to toast the other side.
    5. 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. 6
    7. 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. 8
      Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
    9. 9
      With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
    10. 10
      Heat the oil in a 4-quart pot over medium-high heat.
    11. 11
      When hot, add the lamb and brown thoroughly, about 8 minutes.
    12. 12
      Add the chile puree and stir for about 5 minutes as the mixture thickens.
    13. 13
      Stir in beef broth and simmer until lamb is tender, about 2 hours.
    14. 14
      Add mushrooms, epazote, hot sauce and masa harina.
    15. 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. 16
      Taste and season with salt.

    Ratings & Reviews:

    • on April 21, 2007


      Very tasty! Served it with cornbread. This would be good over rice or egg noodles, also. The dried pasillas have a smoky flavor like paprika, so dish is a little like a "goulash". I might try adding an onion, also, next time. Thanks for posting this!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lamb Chili With Mushrooms (Rick Bayless)

    Serving Size: 1 (314 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 410.6
    Calories from Fat 271
    Total Fat 30.1 g
    Saturated Fat 11.0 g
    Cholesterol 82.0 mg
    Sodium 345.8 mg
    Total Carbohydrate 12.6 g
    Dietary Fiber 4.0 g
    Sugars 1.5 g
    Protein 24.1 g

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