Lamb Chili with Mushrooms Rick Bayless
Rich, smoky, and deeply satisfying, Rick Bayless' Lamb Chili with Mushrooms is a bold twist on a classic comfort food. Tender ground lamb pairs perfectly with the earthy depth of cremini mushrooms, while layers of chipotle chili, smoked paprika, and fire-roasted tomatoes bring a warm, smoky heat to every bite. This hearty chili is further enriched with cumin, coriander, and oregano, creating a symphony of spices that will tantalize your taste buds. Black beans and a splash of broth add heartiness and balance, making it a perfect one-pot meal. Serve it with your favorite toppings—like fresh cilantro—or pair it with cornbread or tortilla chips for an unforgettable bowl of chili. Ready in just over an hour, this dish is ideal for cozy dinners, game days, or any time you crave bold, Mexican-inspired flavors.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground lamb
- 1 large white onion, diced
- 4 cloves garlic cloves, minced
- 8 ounces cremini mushrooms, sliced
- 2 tablespoons chipotle chili in adobo sauce, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 14 ounces fire-roasted diced tomatoes
- 2 cups beef or chicken broth
- 15 ounces black beans, drained and rinsed
- 1 teaspoon salt
- 0.5 teaspoon fresh ground black pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add the ground lamb and cook for 5-7 minutes, breaking it apart with a wooden spoon, until browned. Remove the lamb with a slotted spoon and set aside.
In the same pot, add the diced onion and cook for 4-6 minutes, stirring occasionally, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced cremini mushrooms to the pot and cook for 5-7 minutes until they release their moisture and begin to brown slightly.
Stir in the chipotle chili, ground cumin, ground coriander, dried oregano, and smoked paprika. Cook for 1 minute to toast the spices.
Return the browned lamb to the pot, then pour in the fire-roasted diced tomatoes and broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer, uncovered, for 30 minutes, stirring occasionally.
Add the black beans, salt, and black pepper. Simmer for another 15-20 minutes until the chili thickens to your desired consistency.
Taste and adjust seasoning with additional salt or spices as needed.
Serve hot, garnished with fresh cilantro if desired. Enjoy with warm cornbread or tortilla chips on the side.
Nutrition Facts
Calories |
555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 33.0 g | 12% | |
| Dietary Fiber | 10.2 g | 37% | |
| Total Sugars | 7.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1251 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
