Rustic Lamb Chili With Shiitake Mushrooms

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Rick Bayless


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16 garlic cloves, unpeeled

12 large (about 4 ounces total) dried pasilla chiles, stemmed and seeded

2 teaspoons dried oregano, preferably Mexican

1/2 teaspoon black pepper, preferably freshly ground

1/4 teaspoon cumin, preferably freshly ground

2 tablespoons vegetable or olive oil

2 pounds lamb shoulder, cut into 1-inch cubes

3 cups beef broth

3 pounds assorted mushrooms (such as a combination of button, shiitake and oyster), stemmed, sliced (you'll have about 8 cups)

1/4 cup thinly sliced epazote (or cilantro if epazote is unavailable)

1 to 2 tablespoons Tabasco Chipotle Pepper Sauce

3 tablespoons masa harina



Crumbled fresh goat cheese, chives, thinly fried tortilla strips, chopped cilantro

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