Robert Redford Chili Recipe

Robert Redford handed over his own chili recipe for a cookbook Paul Newman put together in 1998. That dish is the one I now call my Robert Redford Chili Recipe. Food sites dug up the story fast after Redford passed away in September 2025.

I found the story on a Thursday night, propped against my kitchen counter with cold coffee still in my mug. Rain hit the windows hard, the kind that makes dinner sound better. My stove was already a mess from testing something else that afternoon.

I cleared off a cutting board right then and pulled cubed lamb stew meat out of the freezer. My brother in law, visiting for the week, poked his head in asking what smelled so good, since the lamb was already browning.

That kind of curiosity is exactly why I test recipes tied to real people, famous or not. A well known name gives an old dish a story worth telling at the table.

The Real Story Behind Robert Redford’s Chili

Redford’s version swapped out ground beef for cubed lamb stew meat, a choice that surprised a lot of chili purists. He also blackened whole tomatoes under a broiler before adding them to the pot.

Black beans made the cut too, along with dried mint and toasted pine nuts on top. None of that reads like standard chili.

That mix works because lamb carries a deeper, slightly gamey flavor that plain beef does not have. The mint cuts through the richness near the end of each bite.

Why I Kept Coming Back to This Recipe

This chili earns repeat trips to my stove, since the lamb stays tender after a long simmer. A 2 hour simmer gets it there, no shortcuts needed.

The blackened tomato step adds a smoky note without any liquid smoke or grill involved. My broiler handles it in under 10 minutes, right in my regular kitchen.

The Robert Redford Chili Recipe also holds up well past the first night. It actually tastes better on day two, once the mint and lamb settle into the broth.

Ingredients for This Robert Redford Chili

1½ pounds cubed lamb stew meat: This is the protein at the center of the dish. It turns tender after a long simmer instead of staying tough. I buy mine from the butcher counter at Whole Foods, since they cut it fresh that day.

Ground beef or ground lamb works well in place of stew meat. The chili loses some of its deep, gamey backbone, and cooks in about half the time.

3 large tomatoes, blackened: Charring the skins under a broiler builds a smoky base. No liquid smoke from a bottle is needed here. I use whatever slicing tomatoes look best at my local farmers market that week.

A 28-ounce can of fire roasted diced tomatoes works in place of fresh ones. It skips the broiler step, though the smoke flavor comes through softer.

1 large yellow onion, diced: Onion builds the savory base under the lamb and tomatoes. It cooks down soft before anything else joins the pot. Pick one that feels firm and heavy for its size.

5 cloves garlic, minced: Garlic adds sharpness that cuts through the richness of the lamb fat. I run mine through a garlic press straight into the hot pan. That skips the cutting board step entirely.

2 tablespoons chili powder: Chili powder builds the base heat and color of the pot. Brands vary a lot in strength. I stick with McCormick, since I know exactly how mild it runs.

1 tablespoon ground cumin: Cumin adds an earthy, warm note that plain chili powder does not fully cover. Toast it briefly with the garlic to wake up the oils.

½ teaspoon dried mint: Mint is the ingredient that catches people off guard. It cuts through the richness of the lamb near the end of each spoonful. Crush it between your fingers before adding it.

Leave the mint out entirely for a more familiar chili taste. The dish loses that bright, herbal edge that sets this version apart.

1 (15-ounce) can black beans, drained and rinsed: Beans add bulk and a smooth, starchy texture against the lamb chunks. I rinse mine well under cold water. The canning liquid tastes overly salty on its own.

2 cups beef broth: Broth thins the chili to a proper stew consistency. It carries the spices through the whole pot. I keep Swanson broth in the pantry, since it never tastes watered down.

¾ teaspoon kosher salt: Salt draws out the natural flavor in the lamb and tomatoes early on. Taste again near the end, since the broth and beans both carry their own salt.

¼ teaspoon black pepper: Pepper adds a light heat in the background, without competing against the chili powder. Freshly cracked pepper from a mill gives more punch than the pre ground kind.

2 tablespoons olive oil: Oil coats the pot and helps the lamb sear properly, instead of steaming in its own liquid. I use a plain olive oil here, saving the good stuff for finishing dishes.

½ cup toasted pine nuts, for topping: Pine nuts add crunch and a light, buttery bite against the soft lamb and beans. Toast them in a dry pan for about 3 minutes. Watch closely, since they burn fast.

Toasted pepitas work well in place of pine nuts, at a lower cost. They offer a slightly firmer bite once toasted.

Equipment to Make This Chili

1. Dutch oven or heavy pot: holds everything through a long simmer.
2. Broiler-safe sheet pan: chars the tomatoes evenly.
3. Garlic press: skips the cutting board step.
4. Tongs: turns tomatoes under the broiler safely.
5. Wooden spoon: scrapes browned bits off the bottom.
6. Ladle: serves the finished chili cleanly.

How to Make The Robert Redford Chili

1. Blacken the Tomatoes: I set my broiler to high and place whole tomatoes on a sheet pan, skins facing up. These cook for about 8 minutes, turned once with tongs halfway through.

The skins blister, turn black in spots, and the kitchen fills with a smoky smell close to a campfire.

2. Prep and Sear the Lamb: I heat 2 tablespoons of olive oil in a Dutch oven over medium high heat, then add the cubed lamb in a single layer. This sears for about 4 minutes per side, without moving the pieces too soon.

Crowding the pot steams the lamb instead of searing it. Work in two batches once the pot looks even a little full.

3. Cook the Onion and Garlic: Once the lamb is browned, I set it aside and add the diced onion to the same pot. This cooks for about 6 minutes, then the garlic goes in for one more minute, stirring constantly.

4. Bloom the Spices: The chili powder, cumin, salt, and pepper go in next, stirred into the onion for about 30 seconds, just until fragrant. This step wakes up the spices before any liquid hits the pot.

5. Add Everything Back In: The seared lamb, blackened tomatoes, black beans, and broth all go back into the pot together. I scrape the bottom well with a wooden spoon to lift up any browned bits stuck there.

6. Simmer Low and Slow: I bring this to a light simmer, then reduce the heat to low and cover the pot. It cooks for about 1 hour and 45 minutes, until the lamb turns fully tender.

The lamb pulls apart easily with a fork, and the broth thickens slightly around the edges of the pot.

7. Finish with Mint and Serve: The dried mint gets crushed between my fingers and stirred in during the final 5 minutes of cooking. I ladle the chili into bowls and finish each one with toasted pine nuts.

Alternative Cooking Methods

The stovetop method above sears the lamb first. It then simmers everything in a covered Dutch oven for about 1 hour and 45 minutes. This gives the most control over browning and reduction.

A slow cooker works well for the same lamb, though searing still needs a stovetop skillet first. Everything else goes into the slow cooker on low for about 6 hours, or high for 3.

An Instant Pot speeds this up a lot. Use the sauté function to sear the lamb and cook the onion first. Then pressure cook everything with broth and tomatoes for 25 minutes on high, followed by a natural release.

The stovetop gives the most hands-on control over texture and reduction. The slow cooker suits a full work day away from the kitchen. The Instant Pot cuts total cooking time by more than half.

Essential Tips for Perfect Chili

Lamb turns tough instead of tender: Lower the simmer to a gentle bubble, not a hard boil, and give it the full 1 hour 45 minutes.

Tomatoes won’t blacken evenly: Move the pan closer to the broiler element and turn each tomato once, halfway through.

Chili tastes flat after simmering: Add the mint at the very end, not the start, since long cooking dulls its brightness fast.

Broth turns greasy on top: Skim the surface with a spoon once, about halfway through the simmer.

Pine nuts turn bitter: Pull them off heat the moment they turn light gold, since they darken fast after that point.

Beans turn mushy: Add canned beans in the last 20 minutes only, instead of at the start with the lamb.

Chili Variations to Try

Beef Swap: Use 1½ pounds of cubed beef chuck in place of lamb, browned the same way. The flavor turns milder and more familiar, good for picky eaters at a weeknight table.

Extra Smoky Version: Add a chipotle pepper in adobo, minced, along with the tomatoes. This adds a deep, smoky heat that pairs well with cold lemonade on game day.

Vegetarian Take: Swap the lamb for 2 cans of extra black beans and a diced sweet potato. The texture turns softer overall, and it works well for a Meatless Monday dinner.

Cheesy Topped Bowl: Add crumbled feta instead of pine nuts on top, along with fresh mint leaves. The salt from the feta plays well against the rich lamb underneath.

Extra Bean Batch: Stir in a second can of black beans, plus a can of pinto beans, and cut the lamb to 1 pound. This stretches the pot further for a crowd on a football weekend.

Citrus Finish: Squeeze fresh lime over each bowl right before serving, along with the pine nuts. The acid cuts through the richness of the lamb in a bright, fast way.

Pairing Ideas for Serving

Warm cornbread sits well next to this chili, since it soaks up the broth without falling apart. A simple green salad with a sharp vinaigrette cuts the richness of the lamb.

Rice works under a ladle of chili too, especially basmati or a plain long grain. Crusty bread with butter covers the same job on nights I skip rice entirely.

Reusing Leftover Chili

Leftover chili turns into a fast baked potato topping the next day. Split a hot potato open and ladle chili right over the top, with cheese melted on.

Within about 3 days, the leftovers still work well spooned over rice for a quick bowl.

Past that window, I lean toward stirring leftovers into scrambled eggs for a heartier breakfast. The lamb still holds up fine reheated that way.

Storing, Freezing & Reusing

Refrigerator: This chili keeps for up to 4 days in a sealed container, once it has cooled completely on the counter first.

Freezer: The chili freezes well for up to 3 months, especially in individual portions that thaw fast on a busy night. I use quart-sized freezer bags laid flat to save space.

Reheating: A pot on the stove over medium-low heat works best, stirred occasionally so the bottom does not scorch. The microwave works too, in 90-second bursts, stirred between each one.

A fix for chili that thickens too much after storage: stir in a splash of broth while reheating. This loosens it back to the right consistency.

Chili Recipe FAQs

1. Can I use ground lamb instead of stew meat?

Yes, ground lamb works, though the texture turns closer to a standard chili than distinct chunks. Brown it the same way, breaking it up as it cooks.

2. Is lamb hard to find at a regular grocery store?

Some stores carry it seasonally only. A butcher counter or a specialty market usually stocks cubed lamb stew meat year round.

3. Can I skip blackening the tomatoes to save time?

Canned fire roasted tomatoes work in place of fresh, cutting out the broiler step, with a slightly softer smoke flavor.

4. How spicy is this chili as written?

Not very. The chili powder and cumin build warmth, not real heat, so add fresh chopped jalapeño for anyone who wants more.

5. Why do my tomatoes burn in spots under the broiler?

Move the pan to a lower rack, farther from the element. Check the tomatoes every 2 minutes instead of leaving the kitchen.

6. Can I make this without a Dutch oven?

Any heavy pot with a lid works, including a deep stainless skillet. It just needs to hold heat evenly through a long simmer.

7. Why did my lamb turn tough after cooking?

The heat likely ran too high during the summer. Lower it to a gentle bubble and give the pot more time, closer to 2 hours total.

8. Are toasted pine nuts necessary for this recipe?

No, they add crunch and a buttery bite, but the chili tastes complete without them for anyone skipping the topping.

9. What is the Robert Redford Chili Recipe actually based on?

Redford contributed this lamb and black bean chili to a cookbook Paul Newman compiled in 1998. It resurfaced widely after Redford’s passing.

This Robert Redford Chili Recipe holds onto its lamb and mint combination long after the pot cools. That is rare for a dish reheated all week. The blackened tomatoes carry more smoke than any spice jar could add alone.

Redford’s name brought this recipe back into view. The lamb and mint combination is what keeps it in my regular rotation now, long after that first cold night.