Active Time

　　1 1/4 hr

　　Total Time

　　4 1/4 hr

　　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.

　　

Ingredients

Makes 6 to 8 servings

　　

For chili

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

　　

For dumplings

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

　　

Make chili:

Step 1

Simmer dried chiles in 2 cups water, covered, in a 2-quart heavy saucepan until very soft, about 20 minutes. Reserve 3/4 cup cooking liquid, then drain in a colander. Stem chiles (do not remove seeds), then purée in a blender with reserved cooking liquid until smooth (use caution when blending hot liquids). Force purée through a fine-mesh sieve into a bowl. Reserve purée.

　　

Step 2

Pat lamb dry, then sprinkle with pepper and 1 teaspoon salt. Heat 2 tablespoons lard in a 6-quart wide heavy pot or a 3-inch-deep straight-sided skillet over moderately high heat until hot but not smoking, then brown lamb in 4 batches (without crowding), turning occasionally, about 5 minutes per batch. Transfer to a bowl.

　　

Step 3

Add remaining tablespoon lard to pot, then cook onion, garlic, bay leaves, and remaining 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Add cumin and oregano and cook, stirring frequently, 1 minute. Stir in reserved chile purée and chipotles and simmer, stirring frequently and scraping up brown bits from bottom of pot, 5 minutes. Add lamb along with any juices accumulated in bowl and remaining 3 cups water, then bring to a boil. Reduce heat and simmer, covered, until lamb is tender, about 2 1/2 hours.

　　

Make dumplings:

Step 4

Stir together masa harina, flour, baking powder, baking soda, and salt in a bowl. Blend in lard pieces with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk, stirring just until dough is moistened (do not overmix).

　　

Step 5

Skim fat off chili and discard bay leaves, then drop 8 or 9 heaping tablespoons of dough onto simmering chili, about 2 inches apart. Reduce heat to low and gently simmer, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes. Sprinkle with cilantro.

　　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.