Lamb-and-black bean chili

8 Servings

Ingredients

Quantity Ingredient
1½ pounds Lean ground lamb
1 cup Chopped onion
2 Garlic cloves, minced
2 cans (14-1/2-ounce) no-salt-added whole tomatoes, undrained and chopped
1 cup Dry red wine
1 tablespoon Chili powder
1½ teaspoon Ground cumin
1½ teaspoon Dried oregano
1 teaspoon Sugar
¼ teaspoon Salt
3 cans (15-ounce) black beans, drained
¼ teaspoon Hot sauce
Cilantro sprigs (optional)

Directions

1. Combine first 3 ingredients in a Dutch oven; cook over medium heat until browned, stirring to crumble. Drain in a colander; pat dry with paper towels. Wipe drippings from pan with a paper towel; return mixture to pan.

2. Add tomatoes and next 6 ingredients (tomatoes through salt); bring to a boil. Cover, reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. Cover; simmer 30 minutes. Garnish with cilantro sprigs, if desired.

CALORIES 293 (22% from fat); FAT 7.2g (sat 2.4g, mono 2.8g, poly 0.8g); PROTEIN 28.5g; CARB 29.9g; FIBER 4.6g; CHOL 61mg; IRON 4.3mg; SODIUM 400mg; CALC 90mg

When I'm in the mood for chili, this is the recipe I turn to. We printed it back in 1989, and, in my opinion, it can't be equaled. The only ingredient I don't usually have on hand is the ground lamb, but you can use ground beef instead, and it still delivers. -- Associate Food Editor Maureen Callahan

Reprinted From Cooking Light Website Posted to MM-Recipes Digest V4 #167 by Julie Bertholf <jewel1@...> on Jun 30, 1997

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