Lamb Chili With Mushrooms Rick Bayless Recipes

Steps:

• 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.
• While the garlic is roasting, stem and seed the chiles.
• 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.
• In a few seconds, when they crackle, flip them and press down to toast the other side.
• In a small bowl, cover the chiles with hot water, and let them rehydrate for 30 minutes, stirring frequently to insure even soaking.
• Drain.
• 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.
• Blend to a smooth puree, scraping down and stirring frequently (add more water if the mixture won't move through the blender).
• With a rubber spatula, press the chile mixture through a medium-mesh strainer into a bowl.
• Heat the oil in a 4-quart pot over medium-high heat.
• When hot, add the lamb and brown thoroughly, about 8 minutes.
• Add the chile puree and stir for about 5 minutes as the mixture thickens.
• Stir in beef broth and simmer until lamb is tender, about 2 hours.
• Add mushrooms, epazote, hot sauce and masa harina.
• 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.
• Taste and season with salt.

Steps:

• Heat the oil in a soup pot over medium-high heat. Add the lamb and cook, breaking up with a fork, until well browned, 5 minutes. Season with 1/2 teaspoon each of salt and pepper. Transfer meat to a paper towel-lined plate.
• Add the onion and poblano peppers. Cook until the vegetables are softened, 5 to 7 minutes. Finely chop 2 tablespoons of the cilantro stems and add to the pot. Stir in the garlic and jalapeño and cook 2 minutes. Add the chile powder, coriander and cumin, and cook 1 minute. Stir in the tomato paste and cook until it begins to turn brown.
• Return the lamb to the pot. Stir in 4 cups water, the beans and 1/4 teaspoon salt. Simmer over medium-low heat for 45 minutes; add more water if the chili becomes too thick. Taste and adjust seasonings if necessary. Ladle into bowls, and top with a dollop of yogurt and a squeeze of lime. Garnish with chopped cilantro leaves.

Steps:

• Set a large (10-inch) skillet over medium heat. When hot, lay a few chile pieces on the hot surface in single layer. Press down with a metal spatula until they change color and become aromatic - about 15 seconds. Flip the chiles and press down, toasting other side. Remove to a bowl. When all are toasted, cover chiles with hot tap water and weight with a plate. Let soak until soft, about 30 minutes.
• Roast the tomatoes on a baking sheet 4 inches below a very hot broiler until blackened on all sides, about 10 minutes. Remove & cool.
• Return chile-toasting skillet to medium heat. Add the onion slices and all of the garlic. Roast the onion on both sides until soft and blackened in spots, about 8 minutes. Roast the garlic on all sides until soft and blackened in places, about 15 minutes. Remove from skillet and cool.
• Return the onion-roasting skillet to medium heat. Pour in 1 tablespoon of the vegetable oil, then pour in the sesame seeds. Stir continually until the sesame seeds brown, about 2 minutes. Scrape into a large bowl.
• Use tongs to transfer chiles to the bowl with sesame seeds, saving the soaking water. Add the oregano, cloves, pepper, cinnamon, raisins and almonds to the chiles and sesame seeds. Mix well, then scoop half of the mixture into a blender. Pour in just enough chile-soaking water to cover. Cover and blend at high speed until very smooth. Set a medium-mesh strainer over another bowl. Pour in the chile puree and press through with a rubber spatula. Discard the chile skins and sesame seed hulls left in the strainer. Blend the remaining mixture with the soaking water. Strain into the same bowl.
• When the roasted tomatoes are cool, peel off and discard skins. Put the tomatoes in the blender. Peel and roughly chop the roasted garlic. Add to the blender along with the roughly chopped onion. Cover and blend at high speed until smooth. Wash and dry the skillet. Set over medium-high heat and add 1 tablespoon of the vegetable oil. When hot, add the tomato puree. Cook - stir almost continually - until the tomato mixture thickens, 10 to 15 minutes.
• Set a large heavy pot over medium-high heat. Add the remaining 2 tablespoons of the vegetable oil. When hot, add the chile puree and stir continuously until the mixture becomes very thick - about 20 minutes.
• Scrape in the cooked tomato mixture, bread crumbs and chocolate. Add the chicken broth and stir until the chocolate melts. Turn down the heat to medium-low and cook 30 minutes.
• Finally, remove from heat and stir in sugar & salt.
• To make enchiladas with the sauce, just warm up some tortillas on a skillet or in the microwave. Fill each tortillas with about 2 tablespoons of chicken and 1 tablespoon of mole sauce. Roll each tortilla, and lay three each on 4 dinner plates. Douse each plate with 1/4 cup sauce (I use way more) and top with a sprinkling of parsley. Serve immediately.

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.

Steps:

• Brown lamb, onion, and garlic in a nonstick pan.
• Place meat mixture and the rest of the ingredients except for cheese in a slow cooker.
• Cover and cook on LOW for 6 hours or more, depending on how thick you like it.
• Serve hot, sprinkled with feta cheese (if using).