Lamb and Black Bean Chili
Cooking Light, Five Star Recipes
Lamb and Black Bean Chili
Cooking Light, Five Star Recipes
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1 1/2 pounds lean ground lamb 1 cup chopped onion 2 cloves garlic, minced 2 (14 1/2 ounce) cans no salt added whole tomatoes, undrained and chopped 1 cup dry red wine 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons dried whole oregano 1 teaspoon sugar 1/4 teaspoon salt 3 (15 ounce) cans black beans, drained 1/4 teaspoon hot sauce Directions: Combine first 3 ingredients in a Dutch oven. Cook over medium heat until meat is browned, stirring until it crumbles; drain. Wipe drippings from Dutch oven with a paper towel; return mixture to Dutch oven. Add tomatoes and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 2 hours, stirring occasionally. Stir in beans and hot sauce. Cover and simmer 30 minutes. Ladle into bowls. Yield: 8 cups. |