Name: Lamb Chili with Masa Harina Dumplings
Cook time: 1 1/4 hr
Total time: 4 1/4 hr
Yield: Makes 6 to 8 servings
Ingredients: 10 dried mild New Mexico chiles (2 1/2 to 3 oz); 5 cups water; 3 1/4 lb boneless lamb shoulder, trimmed and cut into 1 1/2-inch pieces; 1/2 teaspoon black pepper; 1 1/4 teaspoons salt; 3 tablespoons lard or vegetable oil; 1 large onion, chopped (2 cups); 4 garlic cloves, minced; 2 Turkish bay leaves or 1 California; 2 teaspoons ground cumin; 1 1/2 teaspoons dried oregano, crumbled; 3 tablespoons finely chopped canned chipotle chiles in adobo; 3/4 cup masa harina (corn tortilla mix); 1/4 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup chilled lard or unsalted butter, cut into small pieces; 3/4 cup well-shaken buttermilk; 2 tablespoons chopped fresh cilantro

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Lamb Chili with Masa Harina DumplingsMikkel Vang

No one is going to ask "Where's the beef?" when confronted with this chili. Slowly cooking the meat with lard, peppers, and spices creates a wonderfully complex sauce that's topped off with tender corn-flavored dumplings.

Cooks' note:

Chili is best when made at least 1 day ahead, without dumplings and cilantro, and can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Discard fat from surface and reheat stew before adding dumplings and sprinkling with cilantro.

Recipe notes

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