Robert Redford's Cozy Chili Recipe Used One Flavorful Meat Swap

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The world is mourning actor Robert Redford, who died on September 18 at the age of 89. Redford leaves behind not just an iconic body of Hollywood classics like "Butch Cassidy and the Sundance Kid" and "The Way We Were," but also a legacy of political and environmental activism, as well as mentorship of independent filmmakers. We'll be remembering Redford in our own small, foodie way by making his chili, which was notable for using lamb instead of beef.

Robert Redford's chili recipe was originally published in "Newman's Own Cookbook" in 1998, which was compiled by his fellow celebrity heartthrob, friend, and sometimes co-star, Paul Newman. It calls for cubed lamb stew meat, which many maintain should be cooked low and slow after browning in a skillet, all to keep it from becoming tough. Keep in mind that there's a crucial difference between lamb and mutton meat, although both come from sheep. Lamb is derived from younger animals and is less gamey and prone to stringiness than mutton. 

For the most tender meat in your chili, get the youngest lamb you can source at the butcher. Spring lamb, also sometimes known as "baby lamb," will both produce the mildest, melt-in-your-mouth results, especially when stewed with care. Young lamb has a sweet, grassy flavor that is perfect for chili when you think about it, which makes it no wonder that Redford favored this meat swap for his belly-warming, nourishing dish.

A good pot of chili is comfort in a bowl, and Robert Redford clearly understood the assignment. In terms of the age-old beans-in-chili debate, Redford was a member of the "throw 'em in!" camp. His recipe calls for black beans, although you could easily substitute pinto or kidney beans, especially if you are planning on cooking them for a long time with the lamb. No matter the legume, they are guaranteed to become tender, delectable, and almost meaty in your sauce!

Most of the other components of Redford's chili are usual suspects for anyone familiar with a standard chili, including tomatoes, onion, chili powder, and garlic. Two whammy ingredients round out the pot, however. One is dried mint, which isn't so entirely surprising when you think about the oftentimes close relationship between lamb and mint in culinary settings. And, while you should always avoid adding ketchup to your pasta sauce, Redford used a squirt in his chili, most likely for the sweet-and-sour pop it adds to savory dishes.

With wintertime fast approaching, we can see ourselves slow-cooking Robert Redford's chili while vegging on the couch watching football or serving up steaming ladles for our loved ones after a long day of frolicking in freshly fallen snow. In our opinion, the best chili recipes have a little something special that distinguishes them from the countless carbon copies out there, and Redford's lamb chili definitely has that je ne sais quoi.