Lamb and White Bean Chili

The food magazine piece is confirmed. They want the Hatch chile short ribs recipe for the January issue, plus a short author bio and a photo. Jessica took the photo in the backyard — me at the smoker, apron on, tongs in hand, the garden behind me. She said, "Try to look natural." I said, "I am standing at my grill. This is the most natural I have ever been." The photo turned out good. I look like myself, which is the point.

The author bio took longer than the recipe. How do you describe yourself in fifty words? I wrote: "Marcus Rivera is a Phoenix Fire Captain, competitive BBQ pitmaster, and the son of a man who taught him that food brings people together. He cooks at the firehouse, in the backyard, and anywhere a grill will fit. He lives in Phoenix with his wife Jessica and their two children." Fifty-three words. Close enough. The editors cut "and anywhere a grill will fit," which I consider a crime against accuracy.

At the station: holiday season is in full swing. More calls, more stress, more need for the kitchen to be a refuge. I have been cooking bigger meals on shift — not just for my crew but for the other crews that rotate through Station 19. Word has spread that Captain Rivera cooks, and guys from other stations have started timing their visits to coincide with my shift dinners. Rodriguez says I am running a restaurant out of the firehouse. He is not wrong. He is also not the first person to suggest that my cooking should be a business. The list grows.

Sofia's kindergarten winter concert was Thursday. She sang "Jingle Bells" in English and "Noche de Paz" in Spanish with her class, standing in the front row because she is tall and because she volunteered to stand in the front, which is Sofia in miniature: present, visible, unafraid. Jessica and I sat in the gym on folding chairs and I held my phone up to record and watched my daughter through the screen and thought: five years old, singing in two languages, standing in the front row. Roberto would be proud. Roberto is proud — Elena sent him the video and he watched it four times.

Diego attended the concert and spent the entire performance trying to escape from Jessica's lap, which is his standard response to any event that requires sitting still for more than eleven seconds.

The Hatch chile short ribs are headed to the January issue, but this is the recipe I keep coming back to on shift — the one that taught me how a long, slow braise can do the same work as a smoker: patience, heat, and trust in the process. Lamb and white bean chili is what I made the week the magazine call came in, feeding two crews at Station 19 while Sofia was rehearsing “Noche de Paz” across town. It’s the kind of pot that fills a room, the kind Roberto would have set on the table without a word and let speak for itself.

Prep Time: 20 min | Cook Time: 1 hr 45 min | Total Time: 2 hr 5 min | Servings: 8

Ingredients

2 lbs boneless lamb shoulder, trimmed and cut into 1-inch cubes
2 tablespoons olive oil, divided
1 large yellow onion, diced
4 cloves garlic, minced
2 Anaheim or poblano chiles, roasted, peeled, and chopped
1 jalapeño, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
3 cups low-sodium chicken broth
2 cans (15 oz each) cannellini or Great Northern white beans, drained and rinsed
Juice of 1 lime
Fresh cilantro, sour cream, and sliced green onions for serving

Instructions

Brown the lamb. Pat lamb cubes dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, sear lamb on all sides until deep brown, about 3–4 minutes per batch. Transfer to a plate and set aside.
Build the base. Add remaining tablespoon of oil to the pot and reduce heat to medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, roasted chiles, and jalapeño; cook 2 minutes more until fragrant.
Bloom the spices. Stir in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 1 minute, stirring constantly, until the spices are aromatic and slightly darkened.
Simmer low and slow. Return browned lamb and any accumulated juices to the pot. Add fire-roasted tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, or until lamb is tender.
Add the beans. Stir in white beans and continue to simmer uncovered for 30 minutes, until the chili thickens and the beans are heated through. Adjust seasoning as needed.
Finish and serve. Stir in lime juice just before serving. Ladle into bowls and top with fresh cilantro, a dollop of sour cream, and sliced green onions.

Nutrition (per serving)

Lamb and White Bean Chili — The Recipe That Earned Its Place in Print