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Lamb and Bean Chili
1 1/2 pounds lean ground lamb
1 cup chopped onion
2 cloves garlic, minced
2 (14 1/2 ounce) cans 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
1/8 teaspoon salt
3 (15 ounce) cans black beans, drained
1/4 teaspoon Hot Sauce
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. Add tomatoes and next 6 ingredients; bring to a boil. Cover , reduce heat, and simmer 2 hours; stir occasionally. Stir in beans and hot sauce. cover; simmer 30 minutes. Spoon into bowls; garnish with cilantro, if desired. 8 (1 cup) servings.
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