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What is Robert Redford’s chili recipe?
It is a lamb chili with black beans, rather than a conventional ground-beef chili. Eat Your Books indexes the recipe on page 157 of Robb Walsh’s The Chili Cookbook, while noting that its index is not a complete recipe. The available full transcription is on Good-Cooking, so its ingredient quantities and directions should be treated as a secondary version, not as a substitute for checking the book.
The recipe’s name links it to Robert Redford, but the available sources do not establish that he personally created, cooked, or endorsed it. The careful description is the recipe titled after Redford in Walsh’s cookbook.
What goes into the chili?
Good-Cooking’s transcription lists these ingredients:
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- 3 large tomatoes
- 1/2 cup vegetable oil, divided
- 6 cloves garlic and 1/2 medium red onion
- 1 1/2 pounds lamb stew meat
- Chili powder and ground coriander
- 4 cups chicken broth
- One 16-ounce can crushed tomatoes, plus ketchup, tomato paste, and Worcestershire sauce
- 1 cup canned black beans and dried mint
- Salt and pepper
- Chopped onion, green onion, sour cream, and toasted pine nuts for serving
Those quantities come from the secondary transcription; consult the cookbook for the authoritative recipe text.
How does the stovetop method work?
- Char the tomatoes in a skillet or under the broiler.
- Heat oil in a saucepan, then cook the garlic, onion, lamb, and spices.
- Add the charred tomatoes, broth, crushed tomatoes, and the listed sauces.
- Simmer for 35 minutes.
- Add the black beans and mint, then simmer for about 10 more minutes.
- Serve with chopped onion, green onion, and sour cream; pass toasted pine nuts separately.
The transcription gives about 45 minutes of simmering in total, in addition to the preparation and tomato-charring. Since the first step uses a skillet or broiler before the saucepan, “one-pot” is an approximate description rather than a literal account of every step.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Where can you find the original recipe?
Walsh’s The Chili Cookbook was published by Ten Speed Press on September 29, 2015. Penguin Random House lists the 200-page book under ISBN 9781607747956 and describes a collection of more than 60 chili recipes, including lamb chili. The cookbook is the best source to check for the full, authoritative recipe and its exact directions. See the publisher’s book listing. Walsh’s author-site description also identifies the cookbook and its range of recipes.
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